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    You are in: Home / Recipes / Carrot, Lentil, & Cashew Soup Recipe
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    Carrot, Lentil, & Cashew Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    nguthrie85's Note:

    Great Vegetarian Soup. Copied from Diary of a Ladybird. I have also made with almonds instead of cashews and cream instead of yogurt. Very Nice Dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring the stock to the boil in a large saucepan. Add the carrots and lentils, bring the mixture back to the boil, then cover and simmer over low heat for about 8 minutes, or until the carrot and lentils are soft.
    2. 2
      Meanwhile, heat the oil in a pan, add the onion and cashews and cook over medium heat for 2-3 minutes, or until the onion is soft and browned. Add the curry paste and cilantro and cook for a further minute, or until fragrant. Scrape the mixture into the carrot and lentil mixture.
    3. 3
      Blend the soup until very smooth. Then return to medium heat to warm it up before serving. Season to taste with salt and and pepper. Serve garnished with coriander and a dollop of yogurt.

    Ratings & Reviews:

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    Nutritional Facts for Carrot, Lentil, & Cashew Soup

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 279.1
     
    Calories from Fat 94
    33%
    Total Fat 10.4 g
    16%
    Saturated Fat 2.1 g
    10%
    Cholesterol 2.6 mg
    0%
    Sodium 101.8 mg
    4%
    Total Carbohydrate 37.8 g
    12%
    Dietary Fiber 7.9 g
    31%
    Sugars 8.5 g
    34%
    Protein 11.7 g
    23%

    The following items or measurements are not included:

    vegetable stock

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