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If you have time, soak the lentils for an hour before you start.
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Heat the olive oil in a large saucepan and them add the leeks. Sautee the leeks until softened.
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Add garlic, cumin and chilli flakes and cook for another minute.
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Add the raw grated carrot, lentils, stock and coconut milk to the pan and bring to the boil. Simmer for 15 minutes or until the lentils have swollen and softened.
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Turn off the heat and puree the squash until smooth. Add squash to the soup and whizz all (or a portion of) the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
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Adjust the salt and add broth to taste.