Spray a heavy saucepan with 1cal oil and add the onion and cumin seeds. Cook over a gentle heat for about 8 minutes till the onion has softened

Add the carrot and cook for a further 2 minutes, stirring constantly

Top up with the water and bring to a gentle boil, adding in the stock or bouillon.

Simmer for 15-20 minutes until soft, then blitz with a hand blender or in a liquidiser

Taste and adjust the seasoning with salt and pepper as required

Serve with a small amount of coconut milk stirred through and garnished with parsley or coriander