Carrot And Lentil Soup

• 2 tsp cumin seeds
• 1 tbsp vegetable oil
• 1 tbsp chopped fresh ginger
• 1 1/2 lbs carrots, chopped
• 3/4 cup red lentils
• 3 None vegetable bouillon cubes
• None None Plain yogurt, naan bread, to serve

1. Place cumin seeds in a small skillet on medium heat. Cook, stirring, 1 min, or until fragrant.
2. Heat oil in a medium saucepan on medium-high heat. Add ginger; cook, stirring, 1 min, or until fragrant. Add carrot; cook, stirring, 3 mins.
3. Add lentils, crumbled bouillon cubes, 1/2 the cumin seeds and 5 cups water. Bring to a boil. Reduce heat to medium; simmer, covered, stirring occasionally, 20 mins, or until carrot and lentils are tender.
4. Blend soup until smooth in a blender or with an immersion blender. Season. Top with yogurt and sprinkle with remaining cumin seeds. Serve with naan bread.

cumin seeds, vegetable oil, fresh ginger, carrots, red lentils, vegetable bouillon cubes, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/24320 (may not work)