FRENCH LENTIL AND CARROT SOUP
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
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
CARROT, LENTIL, & CASHEW SOUP
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
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
CREAM OF CASHEW SOUP
This simple soup gets its creamy texture from a roux rather than cream, making it healthier and appropriate for a more-than-once-in-a-while treat.
Provided by spatchcock
Categories Fruit
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a saucepan over moderate heat and saute the celery and onion until tender but not brown, about 5 minutes.
- Stir in the flour and cook for 3 minutes.
- Add the chicken stock, milk, and chopped cashews and bring to a boil, stirring frequently.
- Adjust the seasoning with salt and pepper and serve garnished with a sprinkle of paprika. Serves 4 to 6.
SPICED CARROT & LENTIL SOUP
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
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
CHUNKY LENTIL-CASHEW SOUP
My Mom says the nuns used to serve this for lunch when she was a student at a school called Sacred Heart in Ethiopia. It's my favorite lentil soup recipe.
Provided by Prose
Categories Clear Soup
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix ingredients and simmer 1 to 2 hours on stove or 6 hours on low in crockpot until lentils are soft.
Nutrition Facts : Calories 105.7, Fat 4.7, SaturatedFat 0.9, Sodium 124, Carbohydrate 13.5, Fiber 3.6, Sugar 2.3, Protein 4.5
CARROT-GINGER-CASHEW SOUP
Make and share this Carrot-Ginger-Cashew Soup recipe from Food.com.
Provided by Canuck Mum
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel and cut carrots into 1/2 inch pieces, place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic, saute for about 15 minute Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 min). Putee in blender with cashews. Season with juice, currey, coriander, salt, and pepper, as desired. Serve hot or cold.
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Servings 6Total Time 45 minsCategory Starter/Entree
- Bring the stock to the boil in a large heavy-based saucepan. Add the carrot and lentils, bring the mixture back to the boil, then simmer over low heat for 8 minutes, or until the carrot and lentils are soft.
- Meanwhile, heat the olive oil in a frying pan. Add the onion and cashews and cook over medium heat for 3 minutes, or until the onion is soft and browned. Add the curry paste and coriander and cook for 1 minute, or until fragrant. Stir the paste into the soup.
- Process the soup in batches in a blender or food processor until smooth. Return to the saucepan and gently reheat. Season to taste and serve with a dollop of yoghurt and a sprinkling of coriander.
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Servings 2Total Time 30 minsCategory Lunch
- Bring the stock to the boil in a large saucepan. Add the carrots and lentils, bring the mixture back to the boil, then 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 coriander and cook for a further 1 minute, or until fragrant. Stir the paste into the carrot and lentil mixture.
- Transfer to a food processor or blender and process in batches until smooth. Return the mixture to the pan and reheat over medium heat until hot. Season to taste with salt and cracked black pepper and serve with a dollop of yoghurt and a sprinkling of coriander.
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