3/4 kilo of carrots, peeled and grated 3/4 cup of lentils, soaked and rinsed 6 cups of vegetable or chicken broth 1 large onion, chopped 1/2 cup of unsalted cashews 2 teaspoons of curry powder 1/2 cup of chopped cilantro + extra for garnish 1 cup of plain yogurt 2 tablespoons of olive oil Salt, pepper
Make sure that you have soaked the lentils in boiling water for at least 2 hours. Drain. In a soup pot, bring the broth to a boil. Add the carrots and lentils and cook for 10 minutes, over low heat. In a separate frying pan, heat the oil. Sauté the onion and cashews over medium heat, about 2-3 minutes. Add the curry powder and cilantro, and cook for about 1 minute, until the curry becomes fragrant. Add the paste to the soup mix and stir the soup until combined. If you can, purée the soup in a blender or food processor by small batches. You can also use a stick blender. Transfer the thick, homogenous soup back to the soup pot and reheat, and adjust salt and pepper to taste. Serve, topped with yogurt and cilantro.
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