Vegetarian

Curried lentil, carrot and cashew soup is for Soup.

Curried lentil, carrot and cashew soup takes 15 minutes to prepare.

Curried lentil, carrot and cashew soup takes 15 minutes to cook.

Curried lentil, carrot and cashew soup makes 10 servings.

The ingredients for Curried lentil, carrot and cashew soup are:

1.5 litres (52 fl oz/6 cups) vegetable stock
2 large carrots, chopped
1/2 parsnip
1 tbsp olive oil
1 large onion, chopped
80 g (2 3/4 oz/1/2 cup) unsalted cashew nuts
1 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

Here is how you make Curried lentil, carrot and cashew soup:

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 10Number of Servings: 10Recipe submitted by SparkPeople user DINDIQOTU.

The nutritional information for Curried lentil, carrot and cashew soup is:

• Servings Per Recipe: 10
• 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