CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Ginger And Carrot Lentil Soup With Cashew Cream

  • Overview
  • Ingredients
    18 items
  • Directions

CARROT AND GINGER LENTIL SOUP WITH CASHEW CREAM 🥕✨
A velvety, nourishing bowl of comfort – with a swirl of creamy cashew topping that makes it extra special.
You don’t have to be vegan to love this one! More plant-based meals = more goodness for you and the planet.

Serves 6

15 ml   olive oil

1          onion, sliced

2          garlic cloves, crushed

25 ml   grated fresh ginger

5 ml     ground cumin

5 ml     garam masala

2,5 ml  smoked paprika

2,5 ml  dried chili flakes

6          large carrots, peeled and sliced (±800g)

1          large sweet potato, peeled and diced (±200 g)

150ml red lentils, rinsed and drained

1,3liter vegetable stock (warm)

400 ml coconut milk or coconut cream

15 ml   lime juice

            zest of 2 small limes

            salt and pepper to taste

 

CASHEW CREAM

60 g     cashew nuts, soaked in boiling water for 1 hour, drained

50 ml   coconut milk or coconut cream

15 ml   lime juice

            zest of 1 lime

100 ml fresh coriander, lightly chopped

45 ml   olive oil

            Salt and pepper to taste

 

  • 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