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Curried lentil, carrot and cashew soup

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Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrowSupplied

A recipe from the Good Food collection.

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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

  1. 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.

  2. 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.

  3. 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.

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