600g coarsely grated carrots

1 cup lentils

1 medium onion finely chopped

1 medium potato coarsely grated

½ tsp cumin seeds

½ tsp fennel seeds

¼ tsp coriander seeds

1L veg stock

Coconut oil for frying

Dry fry the seeds until they ‘pop’ and release their aroma. Remove from the pan.

Fry the onions until soft. Add the potatoes, carrots and lentils and stir through. Add the seeds then the stock. Bring to the boil, then simmer until soft. Season with salt and ground pepper.

Blitz until smooth and serve with plain yoghurt stirred through & sweet chilli sauce.