Step 1

Preheat the oven to 180°C and line a baking tray with foil.

Step 2

For the raita, combine all ingredients together, season well and stir to combine. Chill until required.

Step 3

Combine the onion, garlic, carrot, turmeric, cumin, chilli, sugar and 2 teaspoons mustard seeds in a bowl and toss with 1/4 cup (60ml) oil. Season, then spread out on the baking tray. Cook in the oven for 1 hour or until the carrots are tender and golden.

Step 4

Transfer carrot mixture to a saucepan and cover with the chicken stock. Simmer for 15-20 minutes. Cool slightly.

Step 5

In batches, puree the soup until smooth. Season, then pass through a fine sieve into a clean saucepan. reheat soup over low heat, stirring, for 2-3 minutes until warmed through.

Step 6

Heat the remaining 1 tablespoon oil in a frypan over medium heat. Carefully add remaining 1 teaspoon mustard seeds and cook for 1 minute until seeds begin to pop.

Step 7

Divide the soup among 6 serving bowls. Garnish with the fried mustard seeds and drizzle with any oil from the pan. Dust the raita with cumin, then serve with the soup, coriander and mint leaves, and toasted naan.