Best Carrot Lentil Cashew Soup Recipes

CARROT, LENTIL, & CASHEW SOUP

Carrot, Lentil, & Cashew Soup image

Great Vegetarian Soup. Copied from Diary of a Ladybird. I have also made with almonds instead of cashews and cream instead of yogurt. Very Nice Dish.

Provided by nguthrie85

Categories Lentil

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 liters vegetable stock
750 g carrots, grated
185 g red lentils, sorted and rinsed
1 1/2 tablespoons olive oil
1 large onion, chopped
1/2 cup raw cashews
1 tablespoon madras curry paste
1/2 cup cilantro, chopped (leaves and stems)
1/2 cup yogurt
salt and pepper, to taste

Steps:

Bring the stock to the boil in a large saucepan. Add the carrots and lentils, bring the mixture back to the boil, then cover and simmer over low heat for about 8 minutes, or until the carrot and lentils are soft.
Meanwhile, heat the oil in a pan, add the onion and cashews and cook over medium heat for 2-3 minutes, or until the onion is soft and browned. Add the curry paste and cilantro and cook for a further minute, or until fragrant. Scrape the mixture into the carrot and lentil mixture.
Blend the soup until very smooth. Then return to medium heat to warm it up before serving. Season to taste with salt and and pepper. Serve garnished with coriander and a dollop of yogurt.

Nutrition Facts : Calories 279.2, Fat 10.5, SaturatedFat 2.1, Cholesterol 2.6, Sodium 101.8, Carbohydrate 37.9, Fiber 8, Sugar 8.6, Protein 11.8

CARROT AND LENTIL SOUP

Carrot and Lentil Soup image

wonderful soup, low fat, easy and cheap. Good for heating up on those cold winter nights, or as I do cook double in advance, freeze in single portions then take to work for lunch.

Provided by clu6626

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb red lentil
2 pints vegetable stock or 2 pints water
1/2 large onion, chopped
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1 bay leaf
3 medium carrots
1 small sweet red pepper
1 red onion, thinly sliced
2 tablespoons chopped fresh coriander
1 -2 tablespoon fresh lemon juice
1/4 teaspoon black pepper

Steps:

In a large saucepan set over high heat, bring lentils and stock/water to a boil.
Skim off froth.
Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
Dice carrots and red pepper. Stir into soup.
Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
Stir in red onion, coriander, lemon juice and pepper.
Remove bay leaf. Liquidise if required.
Serve immediately or refrigerate, covered, up to 3 days or freeze.

Nutrition Facts : Calories 326, Fat 4.5, SaturatedFat 1.1, Cholesterol 7.2, Sodium 377.3, Carbohydrate 51.9, Fiber 8.4, Sugar 7.8, Protein 21.5

FRENCH LENTIL AND CARROT SOUP

French Lentil and Carrot Soup image

It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Lunch

Time 6h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 9

Ingredients

5 large carrots, peeled and sliced
1-1/2 cups dried green lentils, rinsed
1 shallot, finely chopped
2 teaspoons herbes de Provence
1/2 teaspoon pepper
1/4 teaspoon kosher salt
6 cups reduced-sodium chicken broth
2 cups cubed rotisserie chicken
1/4 cup heavy whipping cream

Steps:

Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.

Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges

SPICED CARROT & LENTIL SOUP

Spiced carrot & lentil soup image

A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker

Provided by Jane Hornby

Categories Dinner, Lunch, Snack, Soup, Supper

Time 25m

Number Of Ingredients 8

Ingredients

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see 'try' below)
plain yogurt and naan bread, to serve

Steps:

Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium