Cumin seeds and chilli flakes give that extra fragrance to a soup...
or possibly to anything, anything to eat.
The soup must smell right.
This is right! Yes the soup can be fragrant; a good aroma is important but cumin seeds and chilli flakes, one might say give that added aroma, the added piquancy, a new type of smell to the soup.
You dry fry the cumin seeds and chilli flakes for one minute or until they 'smell fragrant'.
Scoop some of the seeds out.
These spices are added at the end to the prepared soup.
You can imagine them sitting on that chunky type of soup that is in style now or maybe on a more smoother type of soup.
So what type of soup should one prepare? Maybe a carrot soup.
remember that a key ingredient of soup is the vegetable stock and there are probably many ways of getting this basic ingredient or preparing it in a suitable way for the soup.
It is suggested that milk at a proportion of about 1/10 to the stock is suitable and this is possibly a key ingredient in making the soup more creamy.
It gives the soup an added texture or consistency if this is what you want.
So in a saucepan, add carrots (not necessarily peeled but grated) to the stock.
Add the milk and perhaps lentils.
Simmer for 15 minutes.
Then put this mixture in that food processor so the soup can be suitable 'processed' either to create that chunky soup or a more smoother soup.
Add the spices and sometimes a spoonful of yoghurt gives that other added extra also.