Blended red lentil and carrot soup

Ingredients

• 180g red split lentils, rinsed
• 3 carrots, peeled and sliced
• 1 small potato, peeled and diced
• 1 litre low-salt vegetable stock
• 1 tsp ground cumin
• 1 tsp extra virgin olive oil
• Salt and white pepper

Method

1. 1Simmer the lentils, carrot and potato in the stock with the cumin for 20 minutes until fully soft.
2. 2Blend until completely smooth, adding water to a thin, drinkable consistency.
3. 3Stir in the single teaspoon of olive oil off the heat.
4. 4Season lightly and serve in modest bowls, twice a day if it suits you.