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.
Notes
If you like spicy food, you could add a bit of chili flakes (a quarter of a teaspoon).