A recipe from the Good Food collection.
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
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. 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. 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.