Carrot, Lentil, & Cashew Soup
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 1⁄2 liters vegetable stock
- 750 g carrots, grated
- 185 g red lentils, sorted and rinsed
- 1 1⁄2 tablespoons olive oil
- 1 large onion, chopped
- 1⁄2 cup raw cashews
- 1 tablespoon madras curry paste
- 1⁄2 cup cilantro, chopped (leaves and stems)
- 1⁄2 cup yogurt
- salt and pepper, to taste
directions
- 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.
- 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.
- 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.
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