Annie made this soup, which I've made twice since we've returned home.
Curried Lentil, Carrot and Cashew soup
1.5 litres vegetable or chicken stock
750g carrots grated
185g red lentils, rinsed and drained
1 tablespoon olive oil
1 large onion, chopped
80g unsalted cashew nuts
1 tablespoon Madras curry paste
25g chopped coriander leaves and stems
125g Greek style yoghurt
Coriander leaves to garnish
Bring stock to boil in large saucepan.
Add carrots and lentils, bring mixture back to boil.
Simmer over low heat for about 8 minutes or until carrots and lentils are soft.
meanwhile, heat the oil in a large frying pan.
Add the onion and cashews and cook for a further minute or until fragrant.
Stir the paste into the carrot and lentil mixture and allow to cool slightly.
Transfer to a food processor or blender and process in batches until smooth. Return the mixture to the pan and reheat over medium heat until hot. Season to taste and serve with a dollop of yoghurt and a sprinkling of coriander. (yum!)
Garnish with pinch of chilli for an extra kick.
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