Cumin, Lentil and Carrot Soup

I got a really good deal on carrots, and had a ton to use up. I wanted to make a carrot soup, and found this Spiced Lentil and Carrot soup recipe to try. I made a few changes, and it was delicious. All three boys ate it right up!

To start with, I wanted to have leftovers, so I made the recipe bigger (not quite double). Here's my recipe:

Cumin, Lentil and Carrot Soup 

4 tsp cumin seeds
pinch of chilli flakes
~1 Tbs oil
1 med to large onion chopped
3 cloves garlic, minced
~ 1 Kg carrots, washed and chopped or grated.
270 g red split lentils
~2 liters water or vegetable stock
squeeze of lemon juice
salt to taste

1.  Heat a large saucepan/small stockpot and dry fry the cumin seeds and chilli flakes for about 1 minute, or until they start to jump around the pan and release their aromas. Remove the seeds and set aside. Heat the oil in the pot, and then saute the onion and then garlic, until soft and golden brown (about 5 minutes). Add the carrots and continue to sweat the vegetables until the carrots are beginning to get soft. Add the lentils, and cook for a minute stirring.

2. Add the water or stock and half of the toasted cumin seeds/chilli flakes, bring to the boil, then lower the heat to a simmer. Simmer for about 15-30 minutes, or until carrots and lentils are soft (it depends on how small the carrots are chopped/grated).

2. Remove from heat, and using an immersion blender, puree the soup. (You could blend it in batches in a regular blender as well.)  Season with salt and fresh lemon juice to taste.  Serve soup hot, garnished with the reserved cumin seeds.