When roasted, the carrot peelings add crunch and a contrast in texture to the smooth soup – they also make a healthy snack.

Adapted from The Part-Time Vegetarian’s Year (Nourish)

• Preheat the oven to 180°C.
• Start by making the carrot crisps. Using a vegetable peeler, peel away the skin of the carrots into long, thin strips.
• Toss the carrot strips in a drizzle of oil and place in an even layer on a large baking sheet. Roast for 15 minutes or until crisp and golden, turning once – keep an eye on them as they can easily burn.
• Remove from the heat, transfer to a plate lined with paper towels and leave to cool and crisp up further.
• Meanwhile, cut the peeled carrots into chunks. Heat the oil in a large heavy based saucepan over a medium-low heat, add the onion and cook for 5 minutes, until softened.
• Add the celery and carrots and cook for another 2 minutes. Stir in spices and ginger followed by the lentils and bay leaves, then pour in the stock.
• Stir and bring to the boil, then reduce the heat to low, part-cover the pan with a lid and simmer for 20 minutes, or until the lentils and carrots are tender.
• Using a hand-held stick/immersion blender, blend the soup until smooth. Stir in the lemon juice and season with salt and pepper.
• Ladle the soup into bowls, then top with a good spoonful of yoghurt, a few nigella seeds and the carrot crisps.