Step 1

Heat oil in a pan over medium heat. Add onion, garlic, ginger and chilli, and cook, stirring, for 3-4 minutes until soft. Add curry powder and tomato paste, and cook for a further 1 minute or until fragrant. Add carrots and lentils, stir, then add tomatoes, stock and 1L (4 cups) water. Season.

Step 2

Increase heat to high and bring to the boil. Reduce heat to low and simmer, covered, for 35-40 minutes until carrots are tender. Cool slightly, then blend using a stick blender until smooth. Stir in lemon juice.

Step 3

Serve soup with curry leaves, garlic, ginger, lime wedges and roti.