Peel and finely chop the onion. Peel and grate or crush the garlic. Place a large pan on a medium heat and add 1 tbsp oil add the onion. Fry for 5 mins to soften.

While the onion cooks, trim, peel and chop the carrots into 2cm-thick chunks. Peel the potatoes and chop to match.

Add the garlic to the onion with 1 tbsp tikka masala spice blend and a good pinch of salt. Cook, stirring, for 1 min. Add the carrots and potato and stir together.

Pour in 900ml boiling water and pop on a lid. Simmer on a low heat for 25 mins till the carrots are tender.

While the soup simmers, place a small, dry frying pan on a medium heat. Tip in the pumpkin seeds with a good pinch of salt and toast for 2-3 mins till the seeds start popping. Carefully tip on to a plate. Zest and juice the lime into a small bowl.

When the soup has simmered for 25 mins and the carrots are soft, add the lime zest and juice. Add all but 2 tbsp of the yogurt. Blitz the soup with a hand-held blender till smooth, or transfer it to a blender and blend till smooth.

Taste the soup and add more salt or some pepper if you think it needs it. Serve in warm bowls topped with a dollop of yogurt, the toasted pumpkin seeds and 1 tsp olive oil each.