Carrot and Curry Lentil Soup

This has become our current favourite dinner. It is fast and easy to make. It reminds us of the B'sara soup in Fez, Morocco. It has a lime/olive oil dressing that is spooned onto the top for a tang. YUM! SOUP 1 onion 1 garlic clove 500g carrots, chopped (about 6 generous carrots) 1 potato (sweet or regular) 150 g red lentils (about 3/4 cup) 1 litre vegtable stock 1 tablespoon mild curry paste salt & pepper TOPPING 4 tablespoons olive oil 1 lime, juice and zest Fry onion and garlic. Add the rest of soup ingredients. Cook for 20-25 minutes. Puree. Mix topping ingredients in a small bowl. Spoon on top of soup.