Spiced Carrot and Lentil Soup

• 2 tsp cumin seeds
• pinch of chilli flakes 
• 2 tbsp rapeseed oil
• 600g carrots, grated 
• 140g split red lentils 
• 1 liter vegetable stock 
• 125ml milk 

Heat a large saucepan and dry fry the cumin seeds and chilli flakes for one minute. Add oil, carrots, lentils, stock and milk to the pan and bring to a boil. 

Simmer for 15 minutes until the lentils have swollen and softened. Purée the soup. 

Garnish with sour cream and coriander