I like texture with my soups and I seem to always be adding or dipping something crunchy to them. In this family friendly soup, the cooked lentils and almonds are jazzed up with some garlic and rosemary.
Tip: Make the topping while the carrots are cooking.
The humble carrot has a star food quality as they are rich in antioxidants and are seen by some as one of the most precious veggies in the medicinal kitchen containing Vitamin A, folic acid, iron, minerals, copper, carotenes and pectin.
Getting Ahead: The soup can be made a few days ahead. The topping might lose its crunch if made in advance but to be honest it will not be train smash as chewy instead of crunchy is also perfectly acceptable.
Seasonal Swaps: You can use any root vegetable here like butternut, pumpkin or sweet potato. Hazelnuts and pecan nuts will also work well for the topping.