Red Lentil Cashew Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
1
medium
onion, chopped
-
1
medium
carrot, chopped
-
3
cloves
garlic, minced
-
1
tablespoon
garam masala
-
½
teaspoon
turmeric
-
1
cup
dried red lentils, rinsed
-
4
cups
vegetable broth
-
¾
cup
Silk Unsweetened Cashewmilk
-
to taste
salt and pepper
-
for garnish
cilantro and lemon or lime wedges
Curry Toasted Cashews
-
1
teaspoon
olive oil
-
1
teaspoon
curry powder
-
½
cup
raw cashew pieces
-
to taste
salt
Instructions
- Heat olive oil in a pot over medium heat. Add onion and carrot, cooking until softened.
- Stir in garlic, garam masala, and turmeric, cooking until fragrant.
- Add lentils and broth, bring to a boil, then reduce heat to simmer until lentils are soft.
- Remove from heat and let cool slightly, then puree the soup until smooth.
- Return the soup to the pot, bring to a simmer, and stir in Cashewmilk. Season to taste.
- For the cashews, heat olive oil in a skillet, add curry powder, and cook until fragrant.
- Stir in cashew pieces, cooking until they begin to brown.
- Serve the soup topped with curry toasted cashews, cilantro, and lemon or lime wedges.
Nutrition Facts (estimated)
Servings
4 servings
Calories
333
Total fat
13g
Total carbohydrates
41g
Total protein
15g
Sodium
987mg
Cholesterol
0mg
You might also like