1. Cut the potato head, the carrot, the onion and the tomato into medium pieces.

2. Heat the oil in a large pot.

3. Add in the garlic, onion, potato and carrot and stir for 2 minutes.

4. Add the tomato and the chicken stock and stir for 2 minutes.

5. Add the lentils and the water and bring to boil.

6. Simmer for 30 minutes or until the ingredients are tender.

7. Turn off the fire and set the pot aside.

8. Blend the ingredients until you obtain a vivid yellow cream.

9. Put back the pot on fire and bring again to boil.

10. Add salt and ginger powder to taste.

11. Garnish with a sprinkle of cumin on top for each person.