• Heat the olive oil in a large saucepan over a medium heat. Add the carrots, onions and garlic paste and fry for 2-3 minutes. Add the spices to the pan and stir again, cooking for another minute.
• Pour in the vegetable stock and add the tinned tomatoes and drained lentils. Bring to the boil and then cover with a lid. Turn down to a simmer and leave to simmer for approx 20 minutes, until the carrots have softened.
• Pour the mixture (carefully!) into a blender - you may need to do this in portions if you only have a small blender - and blitz until smooth. Alternatively you can use a stick blender. Serve straight away or portion up and freeze.

To make in the slow cooker:

• Add all the ingredients to the slow cooker, cover, and cook for 2-3 hours on high, or 4-5 hours on low. Blend before serving.