Curried lentil, carrot and cashew soup

Name: Curried lentil, carrot and cashew soup
Cook time: 1 h
Yield: 6
Ingredients: 1.5 litres vegetable stock; 750g carrots, grated; 185 g (¾ cup) red lentils; 1 tablespoon olive oil; 1 large onion, chopped; 80g (½ cup) unsalted cashew nuts; 1 tablespoon curry paste; 2 large handfuls of coriander, plus extra leaves, to garnish; 125g (½ cup) Greek-style yoghurt

March 24, 2020

Murdoch Recipe Article Lead - narrowSupplied

easyTime:30 mins - 1 hourServes:6

A recipe from the Good Food collection.

Ingredients

1.5 litres vegetable stock
750g carrots, grated
185 g (¾ cup) red lentils
1 tablespoon olive oil
1 large onion, chopped
80g (½ cup) unsalted cashew nuts
1 tablespoon curry paste
2 large handfuls of coriander, plus extra leaves, to garnish
125g (½ cup) Greek-style yoghurt

Method

Step 1
Bring the stock to the boil in a large heavy-based saucepan. Add the carrot and lentils, bring the mixture back to the boil, then simmer over low heat for 8 minutes, or until the carrot and lentils are soft.
Step 2
Meanwhile, heat the olive oil in a frying pan. Add the onion and cashews and cook over medium heat for 3 minutes, or until the onion is soft and browned. Add the curry paste and coriander and cook for 1 minute, or until fragrant. Stir the paste into the soup.
Step 3
Process the soup in batches in a blender or food processor until smooth. Return to the saucepan and gently reheat. Season to taste and serve with a dollop of yoghurt and a sprinkling of coriander.