Curried lentil, carrot and cashew soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1.5 litres (52 fl oz/6 cups) vegetable stock2 large carrots, chopped1/2 parsnip1 tbsp olive oil1 large onion, chopped80 g (2 3/4 oz/1/2 cup) unsalted cashew nuts1 tbsp curry powder (more if you like it spicy, less if you prefer it milder) 25 g (1 oz) chopped coriander (cilantro) leaves and stems
Bring the stock to the boil in a large soucepan. Add the carrots and lentils, bring the mixture back to the boil. Simmer over low heat for about 15-20 minutes, until the carrots and lentils are soft.
While the soup is cooking, heat the oil in a large frying pan. Add the onion and cashews and cook over medium heat for 2-3 minutes, until the onions are brown and soft. Add curry powder and cook for a further minute. Stir the curry mixture into the soup. Add coriander.
Transfer to a food processor in batches, processing each batch for about 10 seconds until the mixture is still textured, not smooth. Transfer all batches into a large saucepan, and reheat until serving temperature.
Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user DINDIQOTU.
While the soup is cooking, heat the oil in a large frying pan. Add the onion and cashews and cook over medium heat for 2-3 minutes, until the onions are brown and soft. Add curry powder and cook for a further minute. Stir the curry mixture into the soup. Add coriander.
Transfer to a food processor in batches, processing each batch for about 10 seconds until the mixture is still textured, not smooth. Transfer all batches into a large saucepan, and reheat until serving temperature.
Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user DINDIQOTU.
Nutritional Info Amount Per Serving
- Calories: 271.6
- Total Fat: 25.5 g
- Cholesterol: 0.0 mg
- Sodium: 571.7 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.0 g
- Protein: 2.8 g
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