Curried lentil, carrot and cashew soup

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

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.