• 2 tbsp extra-virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, sliced
• 2 celery sticks, sliced
• 2 tsp cumin seeds
• 1 tsp coriander seeds
• Good pinch of chilli flakes
• 500g (1lb 2oz) carrots (the fresher and sweeter, the better), peeled, halved lengthways, then cut into 1cm (½in) half moons
• 1 litre (35fl oz) vegetable stock, plus extra if necessary
• Fine sea salt and freshly ground black pepper

For the lentils and almonds

• 25g (1oz) Puy lentils
• 25g (1oz) raw almonds, skin on
• 1 tbsp extra-virgin olive oil, plus extra to serve
• 1 garlic clove, thinly sliced
• Pinch of chilli flakes
• 1 rosemary sprig, leaves picked and chopped

Set a medium pan over a medium heat. Add the olive oil and when it’s hot add the onion, garlic, celery, cumin and coriander seeds and chilli flakes. Sweat gently for 5 minutes, until the onion is softened but not coloured. Add the carrots and stock, bring to the simmer and cook for 20–25 minutes, until the carrots are nice and tender.

Purée the mixture in a blender (smooth and creamy is the order of the day), then return it to the pan. Simmer gently for a further 5–10 minutes, seasoning to taste with salt and pepper. If the soup is a little thick, add a dash more stock. Set aside and keep warm.

While the carrots are cooking, rinse the lentils and almonds in a sieve, then transfer them to a pan and cover with water. Pop the pan on a medium heat and bring up to a gentle simmer. Cook for 15–20 minutes, or until the lentils are cooked but still retain a nutty bite.

Drain the almonds and lentils, then return the pan to the heat. Add the olive oil, followed by the garlic, chilli flakes and chopped rosemary leaves. Sizzle for a moment, then add the almonds and lentils, along with two good pinches of salt. Season with pepper and continue to fry for 3–4 minutes, until fragrant and beginning to crisp a little.

Ladle the soup into warm bowls and top with a scattering of almonds and lentils. Trickle with olive oil and lightly season before serving.