Spicy lentil and carrot soup

Prep time 10 mins, cooking 15 mins, 4 portions

1-2 teaspoons cumin seeds (depends how spicy/fragrant you like it, I find 1 ok)
1 teaspoon chilli flakes (as above, add less or more depending if you like spice)
2 tablespoons olive oil
600g carrots rinsed, tops cut off and roughly grated (no need to peel)
140g split red lentils
125 mls milk
1 litre hot water
Seasoning (salt, pepper, sugar)
Natural yoghurt

Heat a large pan, then add the cumin seeds and chili flakes. Dry fry for 1 minute, or until they start jumping about the pan.
Add the olive oil, carrots, lentils, milk and hot water. Bring to the boil.
Simmer for around 15 minutes until lentils are soft and swollen. Don't add any seasoning yet, as salt stops split lentils softening properly.
Once ready, whizz with a stick/hand blender, or in a food processor. You can leave it chunky, but I don't think it's as nice.
Season with salt, pepper and even some sugar if you think it needs it (add a little seasoning, taste, add more until you are happy with the flavour)
Stir in 2 tablespoons of natural yoghurt (optional)
I usually serve with a dollop of yoghurt on top and a slice of UPF free bread (I like Jason's sourdough if am using a shop bought one) or a UPF free oatcake (see the Find Food pages of the website for suggestions)