Curried Red Lentil Soup with Cashew Sour Cream

Curried red lentil soup with cashew sour cream

2 garlic cloves, crushed
1 tbsp. vegan butter
1 onion, diced
3/4 – 1 tbsp. curry powder
2 small carrots, diced
1 large potato, diced
1 cup of dried red lentils
1 large tomato, diced
3 1/2 cups of stock
1/2 tsp garlic powder
2 tsp. onion flakes
1/2 tsp cumin
salt & pepper to season

Cashew Sour Cream
1 cup of cashews, soaked for 30 minutes
1 tsp apple cider vinegar
1 tsp lemon juice

  1. In a medium saucepan add the garlic and vegan butter and fry on medium heat until butter has melted and the garlic is fragrant.
  2. Add the onion, and cook until soft
  3. Add the curry powder and stir to combine
  4. Add the carrots, potato, lentils and tomato. Stir to cover the vegies in the curry mixture.
  5. Add the stock and simmer until the lentils are soft and cooked. About 20 minutes.
  6. Add the onion flakes, garlic powder and cumin.
  7. Season with salt and pepper to taste.
  8. For the cashew sour cream, add all ingredients to a processor and blend until smooth.
  9. Serve in individual bowls and stir in a tablespoon or more of cashew sour cream.

Finished cooking


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