Carrot Lentil Cashew Soup Recipes

FRENCH LENTIL AND CARROT SOUP

Steps:

• Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.

SPICED CARROT & LENTIL SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
• Simmer for 15 mins until the lentils have swollen and softened.
• Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
• Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

CARROT-LENTIL SOUP

Steps:

• Dry-fry crushed red pepper flakes in a large saucepan until they start to jump around the pan and release their aroma, about 1 minute. Add oil, carrots, and lentils; stir to combine. Add water and crumbled bouillon and bring to the boil. Reduce heat, cover, and simmer until lentils have swollen and softened, about 15 minutes.
• Blend soup to desired consistency (smooth or chunky) with an immersion blender or food processor. Stir in milk and cumin. Ladle soup into bowls and sprinkle with toasted sunflower seeds.

CREAMY CARROT GINGER SOUP

Steps:

• Heat the oil in a large heavy-bottomed pot (or a deep pan) over medium-high heat. Add the onion and sauté for 2-3 minutes until translucent. Then add garlic and ginger and sauté for another minute. Now add curry, paprika, and chili powder and sauté briefly to unfold flavors. Then add the carrots and potatoes and sauté briefly.
• Now pour in the vegetable broth and bring everything to a boil. Reduce the heat to low and simmer covered for about 15 minutes, or until the carrots and potatoes are soft enough to mash easily.
• Add the coconut milk, salt, pepper, and a squeeze of lemon or lime juice to taste. Then purée the soup in a blender until creamy or use a stick blender. Taste and adjust seasonings as needed. (Optional step: To bring the flavors together, leave the creamy soup in the pot covered on the warm stove for another 5 minutes).
• While the soup is simmering, prepare the cashews. Preheat the oven to 338°F (170°C) and line a small baking sheet with parchment paper. Melt the coconut oil in the microwave.
• Put the cashews in a small bowl. Add melted coconut oil, curry powder, paprika powder (and a little salt and pepper as desired), and stir to combine.
• Place onto the prepared baking sheet and roast for about 8-10 minutes until golden brown, stirring 2 or 3 times. (Note: please keep an eye on the nuts, as they can burn quickly).
• Serve the soup in bowls and garnish with roasted cashews, shredded coconut, fresh parsley or coriander, and lime wedges.
• Serve warm and enjoy!

CARROT, LENTIL, & CASHEW SOUP

Steps:

• Bring the stock to the boil in a large saucepan. Add the carrots and lentils, bring the mixture back to the boil, then cover and simmer over low heat for about 8 minutes, or until the carrot and lentils are soft.
• Meanwhile, heat the oil in a pan, add the onion and cashews and cook over medium heat for 2-3 minutes, or until the onion is soft and browned. Add the curry paste and cilantro and cook for a further minute, or until fragrant. Scrape the mixture into the carrot and lentil mixture.
• Blend the soup until very smooth. Then return to medium heat to warm it up before serving. Season to taste with salt and and pepper. Serve garnished with coriander and a dollop of yogurt.

CARROT AND LENTIL SOUP

Steps:

• Fill a large pot with two liters of water and bring it to the boil. Add some salt if you wish (though you don't really need to).
• Peel the carrots and cut them into a small dice (no need to be too specific about size).
• Boil half of the carrots in the water. Whilst they are boiling, dice the potatos and onion.
• When the carrots are soft, mash them lightly.
• Add the vegetable stock and add the remaining carrots, potatos, and onion. Add the lentils now, too.
• Bring to the boil again and cook slowly until the vegetables are soft, and the lentils have thickened the soup.
• Enjoy with a hunk of chunky bread.