Carrot, Lentil, & Cashew Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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 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 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.