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Heat a large lidded pan and add the oil, carrots and onion. Cook until they start to soften, I like the onion to have a little colour.
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Add the coriander, cumin seeds and garlic and cook for another minute.
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Pour in the stock and add the red lentils, cover and simmer for 30 minute or until the carrots and lentils are soft.
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Blend the soup in a blender, in batches or in the pan with a handheld blender.
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Season to taste stir through the fresh coriander.
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Serve in a bowl or mug with a swirl of creme fraiche.