Curried Carrot, Lentil & Cashew Soup

(from Vegie Food by Murdoch Books)

Ingredients:

  • 1.5 L vegetable stock
  • 750g carrots, grated
  • 185g red lentils, sorted and rinsed
  • 1.5 tbsp olive oil
  • 1 large onion, chopped
  • 1/2 cup raw cashews
  • 1 tbsp Madras curry paste
  • 1/2 c chopped coriander (cliantro), leaves and stems
  • 1/2 c greek-style yoghurt
  • coriander (cilantro) leaves, to garnish
  • salt and pepper, to taste

How to Make? View More on Diary of a Ladybird Here!

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