Spicy Carrot, Red Lentil And Coconut Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large onion, thinly sliced
• 2 large cloves garlic, finely chopped
• 1 1/2 tablespoons finely chopped fresh ginger
• 1 small red chilli, finely chopped, optional
• 1 1/2 heaped teaspoons ground cumin
• 1 heaped teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 2 teaspoons harissa
• 1 tablespoon sun-dried tomato pesto (or regular tomato paste)
• 1.25kg carrots, peeled and fairly finely sliced
• 150g red lentils, thoroughly washed
• 1 x 400g can diced tomatoes
• 2 teaspoons raw sugar
• 2-3 teaspoons sea salt, to taste
• Freshly ground black pepper, to taste
• Approx. 1.5 litres (6 cups) cool water
• Juice 1/2 – 1 lemon, to taste (lime juice is lovely too)
• 1 x 270ml can coconut cream
• tiny herb sprigs (delicate chervil sprigs are particularly lovely), to garnish