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15 ml olive oil
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1 sliced onion
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2 garlic cloves, crushed
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25 ml Finely Grated Ginger
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5 ml Ground cumin
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5 ml garam masala
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2,5 ml smoked paprika
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2,5 ml dried chilli flakes
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6 large carrots, peeled and sliced (±800g)
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1 large sweet potato, peeled and diced (±200 g)
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150 ml red lentils, rinsed and drained
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1,3 litre vegetable stock (warm)
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400 ml Coconut milk or coconut cream
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15 ml Lime juice
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finely grated zest of 2 small lemons or limes
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Salt and pepper to taste
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Cashew Cream
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60 g cashew nuts, soaked in boiling water for 1 hour, drained
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50 ml Coconut milk or coconut cream
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15 ml Lime juice
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Zest of 1 Lime
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100 ml fresh coriander, lightly chopped
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45 ml extra virgin olive oil
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Salt and pepper to taste
Serves 8
TO MAKE THE SOUP
- Saute the onion and garlic in the oil for a few minutes then add the ginger and spices. Cook for another minute then add the carrots, sweet potato and lentils.
- Add the hot stock, and simmer the soup for about 30 minutes until the vegetables are soft.
- Add the coconut milk or cream and blend the soup.
- Check the seasoning and add the lime juice and zest.
TO MAKE THE CASHEW CREAM
- Blend together all the ingredients till smooth. Add more coconut milk if needed.
TO SERVE
- Serve the soup piping hot with swirls of the cashew cream and fresh coriander.
