Carrot, coconut and cardamom soup from The Flexible Vegetarian by Jo Pratt

Ingredients

• flaked sea salt and freshly ground black pepper
• small handful coriander (cilantro) leaves, to serve
• coconut flakes, lightly toasted, to serve
• 10 cardamom pods, lightly crushed
• ¼ tsp dried chilli flakes
• ½ tsp cumin seeds
• 2 x 400 ml/14 fl oz tins coconut milk
• 125 g/4½ oz split red lentils
• 700 ml/1¼ pints/2¾ cups hot vegetable stock
• 750 g/1 lb 10 oz carrots, washed and coarsely grated
• 2 tbsp olive oil
• 15 g/½ oz piece ginger, peeled and grated
• 1 stick celery, finely sliced