Spicy Carrot, Ginger and Lentil Soup with Coconut Milk from Wholesome by Sarah Graham

Ingredients

• 1 tsp dried chilli flakes (or half for a milder version)
• 1 heaped tsp ground coriander
• 1 tsp ground cumin
• ½ Tbsp butter
• ½ Tbsp olive oil
• 1 Tbsp flaked almonds and/or small handful lightly toasted coconut shavings
• 1 × 400 ml can coconut milk
• 10 medium carrots, roughly chopped
• ¼ cup red lentils
• 3 cups good-quality stock
• 1 large clove garlic, crushed
• 1 tsp tamarind paste (if available)
• 2 tsp grated fresh ginger
• lime wedges
• small handful fresh coriander, roughly chopped