There is ‘technically’ only 1 more month left of winter – thank goodness! However, this means ‘technically’ only 1 more month left of nice warm comfort foods. I personally love a good soup in winter to keep me warm, team this with some curry and you won’t even feel the cold! Curried lentil, carrot & cashew soup is one of my favourites. I cooked this one up last night, however I had to make some variations to the recipe, as our blender broke half way through the process. It is meant to be blended, however I actually prefer it this way – with all the crunch from the carrots and cashews, it creates a good texture. It looks a bit more masterchef presentable when blended, however I can assure you it is up to masterchef taste standards. It is also packed full of wholesome goodness, with lots of fibre and vitamins.
What do I need?
1.5 L (6 cups) Vegetable Stock
750g carrots, finely chopped
185g (3/4 cup) red lentils
1 tablespoon olive oil
1 large onion, finely chopped
80g (1/2 cup) unsalted raw cashew nuts
1 tablespoon curry paste
2 large handfuls of coriander
4 cloves of garlic
1 cup silken tofu or 1 cup of natural yoghurt (whatever you prefer)
What do I do?
1. Bring stock to the boil in large heavy based saucepan. Add carrots & lentils, bring mix back to boil, then simmer on low heat for 8 minutes, or until the lentils and carrots are soft.
2. Meanwhile, heat olive oil in frying pan. Add onion, garlic & cashews over medium heat until the onion is soft & browned. Add curry paste & coriander & cook until fragrant, then add mixture into soup.
3. Whisk the silken tofu until it is a creamy texture & add into the soup (this acts as a yoghurt substitute, but feel free to use natural yoghurt instead). Stir through until combined. Serve with coriander and a few crushed cashews on top as a garnish.