Lentil & Carrot Soup

Heat olive oil in a pot over medium heat and sweat the onion, garlic, and ginger until soft, about 5 minutes.

Stir in ground cumin, turmeric, and chilli flakes and cook for 1 minute, allowing the spices to become fragrant.

Add the diced carrots, rinsed red lentils, and vegetable stock; bring to a gentle boil, then reduce to a simmer and cook for 25 minutes until the vegetables are soft.

Blend the soup in the pot or using an immersion blender until smooth.

Stir in the chopped coriander, season with salt and pepper to taste, and serve hot with a dollop of Greek yoghurt.