Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.44 Kcal (1404 kJ) | ||
| Calories from fat | 125.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.97g | 21% | |
|---|---|---|---|
| Cholesterol | 2.65mg | 1% | |
| Sodium | 280.54mg | 12% | |
| Potassium | 899.68mg | 19% | |
| Total Carbs | 41.11g | 14% | |
| Sugars | 10.08g | 40% | |
| Dietary Fiber | 14.44g | 58% | |
| Protein | 13.83g | 28% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 3.9mg | 22% | |
| Calcium | 97.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 146.5 Kcal (613 kJ) | ||
| Calories from fat | 54.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 21% | |
|---|---|---|---|
| Cholesterol | 1.16mg | 1% | |
| Sodium | 122.52mg | 12% | |
| Potassium | 392.93mg | 19% | |
| Total Carbs | 17.95g | 14% | |
| Sugars | 4.4g | 40% | |
| Dietary Fiber | 6.31g | 58% | |
| Protein | 6.04g | 28% | |
| Vitamin C | 4.9mg | 19% | |
| Vitamin A | 0.5mg | 42% | |
| Iron | 1.7mg | 22% | |
| Calcium | 42.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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