Step 1

Heat some olive oil in a large saucepan. Add chopped onion, crushed garlic, ground cumin, ground coriander and turmeric. Fry gently until soft. Add grated ginger and tomato paste. Fry gently for a couple of minutes.

Step 2

Add chopped carrots, red lentils, chopped tomatoes, vegetable stock and water. Bring to the boil then leave to simmer for around 25 minutes until the carrots and lentils are cooked.

Step 3

When done, blend soup until smooth. Season to taste with lemon juice, salt & pepper. If needed, add more stock or water to adjust consistency.

Step 4

Serve with fresh coriander, and chilli flakes or peppercorn on top as well as some (dairy-free) cream if you like