I usually make this in the slow cooker as it’s so easy but you can make it in a saucepan the conventional way if you want the soup more quickly.
600g chopped carrots (no need to peel)
140g split red lentils
1tsp ground cumin
1/2 tsp chilli flakes
1 litre vegetable stock
Quite literally bung it all in the slow cooker and cook for a few hours on high until the carrots are soft. You can also put it on low and leave it there all day while you are at work, or overnight. If you want the soup quicker, just pop all the ingredients in a saucepan and simmer with the lid on for 20 minutes or again until the carrots are soft.
Blend with a hand blender.