Scrub the carrots, top and tail and slice in half lengthwise, or into quarters if large. You can peel the carrots, but if they are organic there is no need, as many of the valuable nutrients sit just under the skin.

Pop the carrots into a roasting tin with 1 tbsp. of coconut or olive oil, and roast for approx. 30 minutes until nicely roasted and beginning to caramelise. Meanwhile, finely chop the shallots and crush the cumin and coriander seeds and pop in a saucepan with the remaining oil. Add the turmeric and sauté over a medium/low heat for about 10 minutes until the shallots are soft and the spices fragrant. Crush and add the garlic and cook for another minute.

Rinse the lentils then add them to the pot and stir well for a couple of minutes. Pour over enough of the water to cover everything and cover with a lid for about 20 minutes, stirring occasionally and adding a little more water if it becomes dry. Simply add more water if you desire a thinner soup, less if you want more of a puree.

When the lentils are tender and a little mushy, add the roasted carrots to the pot and cook for another 10 minutes, again adding extra water if very dry. Remove from the heat and add the blood orange zest and juice. Blend until smooth, adding extra water as necessary. Serve with fresh chopped coriander, a crunch of black pepper and a hunk of fresh bread (optional for little ones!).

Bitter-sweet blood oranges are only in season for a short period from late December to early May, so worth taking advantage of. They are slightly more tart than their orange relatives, and so work very well in this savoury soup. However, out of season any orange will work just as well. This is a simple and versatile recipe that can be made as thick or thin as you like, just by adjusting the quantity of water. Enjoy it as an unusual mash, great with a rich lamb dish or a thick puree perfect for babies, or a delicious thick or thin soup, with a hunk of fresh bread.