Curried Carrot and Lentil Soup with Cashews

Visit the Indian Food Glossary for information on the ingredients in this recipe
Curried Carrot and Lentil Soup with Cashews

We all know that carrots are one of the most nutritious of vegetables, containing lots of beta carotene that aid eyesight and overall health. Easy to grow in your backyard, and such a tasty treat raw or cooked, this has always been a staple ingredient in my crisper. Such a delight to fill the soup out with lentils and spices and cashew nuts. I served it with quinoa for an especially satisfying and nourishing meal. I imagine the addition of some fresh or preserved pumpkin would be quite a delight combined with the following ingredients.

Curried Carrot and Lentil Soup with CashewsCurried Carrot and Lentil Soup with Cashews
Recipe by
Cuisine: Indian
Published on August 30, 2010

Warming, fragrant and nourishing carrot and lentil soup with Indian seasonings

Preparation: 20 minutes
Cooking time: 10 to 15 minutes

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  • 4 1/2 cups vegetable stock
  • 1 2/3 cups (13 1/2 oz or 400 mL) coconut milk
  • 2 lbs (900 g) carrots, grated or finely chopped
  • 1 1/4 cups red lentils, rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2/3 cup raw cashews, broken into bits
  • 1 tbsp vindaloo paste
  • 1 to 2 red or green chilies, seeded and finely chopped
  • pinch of ground turmeric
  • 1/4 teaspoon ground cayenne
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 cup chopped cliantro or parsley, leaves and stems
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • fresh chopped cilantro or parsley leaves for garnish
  • 1/2 cup plain yogurt (optional)
  • Bring the vegetable stock and coconut milk to a boil in a large saucepan. Add the carrots and lentils, reduce the heat to medium-low, cover, and simmer until the carrots and lentils are tender — about 10 to 15 minutes.

  • While the carrots and lentils are cooking, heat the olive oil in a frying pan over medium heat. When hot, add the onion and cashews. Stir and fry until the onion is soft and the cashews begin to brown. Stir in the vindaloo paste, chilies, spices and chopped herbs. Stir and fry for a minute or two. Transfer to the pot with the carrots and lentils.

  • Blend the soup with a hand blender or in batches in a blender or food processor. Simmer for another few minutes and season with salt and pepper.

  • Serve hot garnished with chopped parsley or cilantro and add a dollop of yogurt if desired.

Makes 6 servings

Curried Carrot and Lentil Soup with Cashews

Other vegetable soups from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Curried Indian Vegetable Soup
Indian Chickpea and Pumpkin Soup
Spicy Mung Bean Soup with Coconut Milk

On the top of the reading stack: Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning At the Market

Audio Accompaniment: Le Onde by Ludovico Einaudi


Unknown said...

another wonderful creation of yours, lovely !!!

MapMaster said...

Healthy, spicy and delicious, this is great.

Johanna GGG said...

amen to always having carrots in the fridge - they are so dependable - but soups like this one make them seem that little bit more fancy and likeable

Pavani said...

looks tempting,healthy n creamy soup..

Anna said...

Oh wow! Thanks so much for trying out my recipe :) Looks delicious!

eatme_delicious said...

This soup sounds absolutely perfect. I love lentils in soup and it is definitely getting to be soup time of year!

Girls Make the World said...

Just made this tonight it was so so good - Thanks for post and hosting such a great site.