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Ingredients
- 1.5 litres (52 fl oz/6 cups) vegetable stock
- 750 g (1 lb 10 oz) carrots, grated
- 185 g (6 1/2 oz/3/4 cup) red lentils
- 1 tablespoon olive oil
- 1 large onion, chopped
- 80 g (2 3/4 oz/1/2 cup) unsalted cashew nuts
- 1 tablespoon curry paste
- 2 large handfuls of coriander (cilantro), plus extra leaves, to garnish
- 125 g (4 1/2 oz/1/2 cup) Greek-style yoghurt
Method
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.
