Place the chopped onions and carrots into a large pan with a dash of water, place a lid securely on the pan and cook on a low heat for 5mins.
After 5 minutes, add all of the spices and stir through.
Next, add the lentils, stock and tomato passata and stir together.
Bring to the boil then simmer for 20-25mins until the lentils are broken down and fully cooked.
Once the soup is cooked, add most of the fresh coriander (reserving a few leaves for serving),use a stick blender to blend until smooth. Season to taste before serving.
Add chilli or chilli flakes if you prefer it with more spice.
Serve with a few shavings of carrot and fresh coriander leaves and a swirl of olive of hemp oil if desired.