Roasted Carrot and Red Lentil Soup
Toss carrots with 2 tbsp olive oil, salt, and pepper. Roast at 220 °C for 25 minutes until caramelised and tender.
Heat remaining oil in a large pot. Cook onion until soft, 5 minutes. Add garlic, cumin, and harissa; cook 1 minute. Add lentils, roasted carrots, and stock; bring to a boil then simmer 20 minutes.
Blend until completely smooth with an immersion blender. Stir in coconut cream and lemon juice; adjust seasoning.
Serve in bowls with an extra swirl of coconut cream, a dash of harissa, and warm bread alongside.