Easy Carrot Soup

Had a lovely run this morning and thought I should keep the healthy momentum going and knocked up a carrot soup for lunch. This is a BBC Food recipe and has become our staple lunch with a bit of freshly baked bread (I often cheat and get those half -baked rolls) As well as providing a bit of a work out as you grate the carrots, it really is so simple to make – wham, 15 minutes later you have great, slightly spicy soup. One word of caution, don’t throw in any purple coloured heritage style carrots as I once did – the colour will turn from a lovely vibrant orange to an unappetising dark brown!

Here is the recipe:

1. Fry 1½ tsp cumin seeds and ¼ tsp chilli flakes in a dry pan until they emit a wonderful aroma – about 4/5 minutes.
2. Add 2tbsp of olive oil to the spices and cook out a little.
3. Peel and grate 650g carrots and add to the pan with 125g washed red lentils, 1 litre of chicken or vegetable stock and 125ml milk.
4. Simmer for 15 minutes and blend to a smooth consistency.

En guete!