CARROT AND LENTIL SOUP WITH CARAWAY TOAST 4 1/2 cups vegetable stock 2 large brown onions, chopped finely 2 cloves garlic, crushed 1 tablespoon ground cumin 6 large carrots, chopped coarsely 2 sticks celery, chopped coarsely 2 cups water 1/2 cup brown lentils 8 slices ciabatta bread 1/3 cup finely grated parmesan cheese 2 cloves garlic, crushed, extra 1 teaspoon caraway seeds 2 tablespoons finely chopped fresh parsley 1/2 cup buttermilk

Heat 1/2 cup of the stock in large pan, add onion, garlic and cumin; cook, stirring, until onion softens. Add carrot and celery; cook, stirring, 5 minutes. Add remaining stock and water, bring to boil; simmer, uncovered, about 20 minutes or until carrot softens. Blend or process soup, in batches, until smooth. Return soup to same pan; add lentils, simmer, uncovered, about 20 minutes or until lentils are tender. (Can be made ahead to this stage. Cover, refrigerate until required.)

Place ciabatta, in single layer, on oven tray; toast under hot grill until browned. Sprinkle combined cheese, extra garlic, seeds and parsley over untoasted sides of ciabatta; grill until topping is browned lightly and cheese is melted. Cut in half.

Stir buttermilk into hot soup; serve with caraway toast.

Serves 4.

[Low-Fat Meals in Minutes, The Australian Women's Weekly Cookbooks]