Carrot Lentil Cashew Soup Recipes

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CARROT, LENTIL, & CASHEW SOUP



Carrot, Lentil, & Cashew Soup image

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.

Provided by nguthrie85

Categories     Lentil

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 279.2, Fat 10.5, SaturatedFat 2.1, Cholesterol 2.6, Sodium 101.8, Carbohydrate 37.9, Fiber 8, Sugar 8.6, Protein 11.8

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