You will need

Touch of Olive oil
1kg of more of carrots, scrubbed, scraped or peeled, tops removed
1 red Capsicum, deseeded and cut into large pieces
2 red Onions, peeled and halved
1 gold sweet potato, scrubbed or peeled and big dice
1 whole red chilli, stalk removed
3 or 4 whole tomatoes

? cup of red lentils
1 litre or more of stock
Touch of cream or full cream milk to finish.

Toss all the vegetables in a very little olive oil. Lay out on a baking pan and place in a moderate oven for 1- ½ hours. Check to ensure they are not burning. I often do this the day before when I am using the oven to cook something else.
Place all vegetables in large saucepan. I first peel the skin of the capsicum and tomatoes, squeeze the garlic flesh out of the skins, and squeeze the chilli seeds out. Add the stock and lentils and simmer until cooked.
This soup can either be blitzed in a vitamiser to a smooth soup or I prefer to use a stick blender and leave it chunky.
To serve, re-heat, (add more stock if you feel it is too thick) and finish with a splash of cream or full cream milk before serving. Don’t boil!

Make your own (easy) flatbread to accompany this soup:
Mix together in bowl to form ball:
250gms of Bakers flour or plain flour
½ tsp of smoked paprika
1 teaspoon of fine chopped Rosemary leaves
½ tsp Salt
4 tablespoons of olive oil
100ml of warm water

Either knead with the dough hook attachment of your mixer or food processor or knead by hand. Leave to one side, covered, for at least 10 minutes.
Divide dough into 5 equal balls (it’s a much denser dough than bread dough)

Roll out each ball into a circle, big enough to fit in a heavy bottomed fry pan.
Heat your frypan (no oil) and dry cook each flatbread for around 2 minutes each side, until blistered and slightly singe!