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

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
• 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
• 60ml toasted sunflower seeds
• handful chopped fresh mint
• 30ml olive oil
• 15ml lemon juice
• salt and black pepper, to taste