12 Apr Curried Lentil, Carrot and Cashew Soup
Ingredients:
1.5 litres (6 cups) vegetable or chicken stock
750g carrots, grated
185 g (3/4 cups) red lentils, rinsed and drained
1 tablespoon olive oil
1 large onion, chopped
80 g (1/2 cup) unsalted cashew nuts
1 tablespoon Madras curry paste
25 g (1/2 cup) chopped coriander leaves and stems
125 g (1/2 cup) Greek-style yoghurt
Coriander leaves, to garnish
( Serves 6 )
Directions:
Bring stock to the boil in a large saucepan. Add the carrots and lentils, bring the mixture back to the boil, then 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 coriander and cook for a further 1 minute, or until fragrant. Stir the paste into the carrot and lentil mixture
Transfer to a food processor or blender and process in batches until smooth. Return the mixture to the pan and reheat over medium heat until hot.
Season to taste with salt and cracked black pepper and serve with a dollop of yoghurt and a sprinkling of coriander.
Garnish with a pinch of chilli flakes to give it an extra kick.
Enjoy