Carrot and caraway soup with toasted almonds

Instructions

1 Add a little stock to a large non-stick pan and cook onions and garlic until softened.

2 Add caraway seeds (or coriander), carrots, celery and a little more stock if needed. Cook for 8-10 minutes.

3 Add remaining stock and lentils. Bring to the boil and simmer until tender – about 10 minutes.

4 Purée soup in a blender (or use a hand blender) until smooth but slightly chunky. Serve topped with toasted almonds and garlic flatbread. Garnish with fresh coriander.