Carrot harissa soup with feta toasties

Ingredients

• 2 tbsp rapeseed or olive oil, plus a drizzle
• 2 onions, sliced
• 4 garlic cloves, crushed, or 2 tsp garlic purée
• thumb-sized piece of ginger, peeled and finely chopped, or 2 tsp ginger purée
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• pinch of chilli flakes
• 500g carrots, coarsely grated
• 150g split red lentils
• handful of coriander, leaves picked, stalks roughly chopped
• 1½ litres vegetable or chicken stock
• 100ml cream (dairy or plant-based), plus a drizzle to serve
• 1-2 tbsp harissa, plus extra to serve
• 250g feta
• drizzle of honey, plus extra to serve
• 6 slices of white bread
• knob of butter
• 3 tbsp sesame seeds

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