Step 1

Heat the oil in a large pot over a medium heat. Add the onion and cook for 3 minutes until softened.

Step 2

Stir in the carrots, lentils, stock, milk and cumin, then bring to a boil.

Step 3

Reduce the heat and simmer for 15 minutes or until the lentils are cooked.

Step 4

Puree with a hand held blender or food processor. Add more water to thin, if desired.

Step 5

Ladle the soup into bowls and optionally serve with chopped fresh parsley and mixed seeds.