Curried Carrot, Lentil & Cashew Soup

(from Vegie Food by Murdoch Books)

Ingredients:

• 1.5 L vegetable stock
• 750g carrots, grated
• 185g red lentils, sorted and rinsed
• 1.5 tbsp olive oil
• 1 large onion, chopped
• 1/2 cup raw cashews
• 1 tbsp Madras curry paste
• 1/2 c chopped coriander (cliantro), leaves and stems
• 1/2 c greek-style yoghurt
• coriander (cilantro) leaves, to garnish
• salt and pepper, to taste

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