Exotic Carrot and Chilli Soup

Method

Heat a large saucepan over a medium to high heat and dry fry the chilli flakes for 2 minutes. Now add the olive oil, carrots, red lentils, hot stock and milk. Stir well and simmer for 15 minutes until the lentils are cooked.

Now blend the soup with a hand-helder blender or in your food processor. Serve with another pinch of chilli flakes over the top and the toasted naan breads on the side. Don't forget the yoghurt if you want to cool down the spice - you'll thank us for it later.