A winter warmer

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Tonight I made one of my favourite winter soup recipes, a curried lentil, carrot and cashew soup. The recipe was passed on by a friend, a few years ago, but I seem to recall that it came from the Vegie Food book.

Caroline over at Whipped was talking about lentil recipes recently and I promised to post my soup recipe, so here goes:

Curried lentil, carrot and cashew soup

1.5 litres (6 cups) vegetable or chicken stock
750g carrots, chopped
185g (3/4 cup) red lentils, rinsed and drained
1 tbsp olive oil
1 large onion, chopped
80g (1/2 cup) unsalted cashew nuts
1 tbsp Madras curry paste (I’ve used other types with equally good results)
1/2 cup chopped coriander

Bring stock to boil in a large saucepan. Add carrots and lentils, simmer over low heat for about 8 minutes until carrot and lentils are soft.

Meanwhile, heat oil in a pan, add onion and cashews and cook over a medium heat for 2-3 minutes, or until onion is soft and browned. Add curry paste and coriander and cook for a further 1 minute, or until fragrant. Stir paste into carrot and lentil mixture.

Then, either transfer to a food processor and process in batches until smooth, or do what I do and use a stick blender in the pan. Reheat the saucepan of soup over medium heat. Season with salt and pepper.

If you wish, serve with a dollop of yoghurt and a sprinkling of coriander. A pinch of chilli flakes will give it an extra kick.

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