This sweet and hearty carrot and lentil soup with cashews is the perfect meal for cozy winter days! Its warmth and mild spices along with the earthy flavor of lentils and cashews melt together into a rich and super comforting soup. We truly recommend you give it a try!
As in the red lentils and coconut soup, we suggest you follow the quantities for cumin and turmeric in the ingredient list at least on your first attempt. These spices can pack a punch, so it’s better not to underestimate them 🙂 That being said, if you are on Team Heat and enjoy a bit of a punch in your food, throw in some chili flakes into your pot! The heat of chilies works wonderfully well in this recipe.
Toasting cashews, almonds, and other nuts and seeds helps to really awaken their flavor and even brings out some nuances that won’t be there otherwise. For this reason, we recommend that you take the extra few minutes and toast the cashews. You won’t regret it!
It is not absolutely necessary to blend the soup, so it is up to you. We sometimes prefer to only blend it partially. This way, the soup gets an overall creamy feeling but still keeps a few bits of carrot here and there that add texture to the carrot and lentil soup with cashews.
And of course, this recipe is a fantastic vegan option! Just skip the yogurt when serving, or use a vegan alternative of your choice.
Similar recipes
If you like the carrot and lentil soup with cashews, you may also like the following recipes:
- Red lentils and coconut soup
- Italian lentil soup
- Kidney bean and mushroom soup
- Tortellini and spinach soup
Carrot and lentil soup with cashews
Ingredients
- 1 lb. carrots
- 1 cup red lentils
- 1 small onion
- 2 cloves garlic
- 3½ cups vegetable broth
- 1 tsp turmeric
- ½ tsp cumin
- ⅓ cup cashews
- 2 tsp yoghurt
- 2 tbsp olive oil
- fresh parsley for garnishing
Instructions
- Peel the carrots and cut them into cubes. Finely chop the onion and garlic.
- Heat olive oil in a large saucepan and cook the onions for a couple of minutes. Add the garlic and cook for 30 seconds.
- Add cumin and turmeric. Then throw in the carrots.
- Rinse the lentils under cold water, and throw them into the saucepan and add vegetable broth. Season with salt and pepper. Cook for roughly 15 minutes or until the carrots and lentils are cooked through.
- While the soup is simmering, toast the cashews in a small dry pan for a few minutes until they become golden.
- When the soup is ready, blend it. Add more water if needed and adjust the seasoning.
- Plate the soup, add yoghurt, toasted cashews and sprinkle a bit of parsley. Serve with fresh bread.