CARROT AND GINGER LENTIL SOUP WITH CASHEW CREAM | SA Garden and Home

Bibby’s Kitchen: The Essence of Good Food by Dianne Bibby, R420, Human & Rousseau, is filled with delicious yet refined sugar-free dishes to promote a healthy lifestyle at home.

(Serves 6)

INGREDIENTS

30ml coconut oil

1 large red onion, diced

1 garlic clove, minced

15ml freshly grated ginger

5ml each ground cumin and garam masala

2,5 ml ground coriander

1,25ml dried red chilli flakes

6–8 carrots, peeled and diced

1 large orange sweet potato, peeled and diced

125ml red lentils, rinsed and drained

1,25 litres vegetable stock

125ml coconut milk

squeeze of fresh lemon juice

salt and freshly ground black pepper, to taste

FOR THE CASHEW CREAM

50g raw cashew nuts, soaked in boiling water for 1 hour

60ml coconut milk

30–45ml water

5ml lemon juice

15ml extra virgin olive oil

salt, to taste

FOR THE MINT SALSA (OPTIONAL)

60ml toasted sunflower seeds

handful chopped fresh mint

30ml olive oil

15ml lemon juice

salt and black pepper, to taste

METHOD

1. Heat the coconut oil in a deep saucepan and sauté the onion until soft. Add the garlic and ginger and cook for 2 minutes. Stir in all the aromatics and dry-toast for another minute.

2. Add the carrots, sweet potato, lentils and hot stock. Cover with a lid and simmer for about 40 minutes.

3. Purée the soup with an immersion blender then add the coconut milk and lemon juice. Heat through and season with salt and pepper.

4. To make the cashew cream, place all the ingredients in a food processor and blitz until smooth.

5. To make the mint salsa, if using, combine the sunflower seeds, mint, olive oil and lemon juice. Season lightly with salt and black pepper.

6. Serve the soup with swirls of cashew cream, and a dollop of mint nut salsa, if desired.

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