Let's chop everything first! Clean the carrots and cut them in small pieces. Cut the onion in rings and the garlic in slices.
Cooking
Add some olive oil to the cooking pan and add the garlic, onion and ground cumin. Bake these until glossy and browned.
Then add the bay leaf, stock, carrots and red lentils. Bring this to a boil and let it cook for about 30 minutes.
When the lentils and carrots are cooked, you can add the juice of half an orange. Blend the soup until smooth. If you prefer the soup to be a bit thinner you can add some extra water or stock (during the blending).
Serve the soup with some freshly fine grated orange zest, creme fraîche, spring onions, chili oil and cumin.