Carrot & Cashew Moqueca Soup

Our consultant Anne Hales' award winning soup

Serves 6

1 tbsp. My Secret Kitchen Oak Smoked Rapeseed Oil
1 large onion, diced
750g carrots, peeled and diced
3 tbsp. (1/2 jar) My Secret Kitchen Moqueca Curry Paste
3 tsp My Secret Kitchen Bombay Onion Cheese Ball Mix
150g red lentils, washed
80g cashew nuts, unsalted
1.5 litres vegetable or chicken stock
25g fresh coriander, chopped

Heat the Oak Smoked Rapeseed Oil in a large saucepan and gently sauté the onion until soft. Add the carrots and sauté for a further 2-3 minutes. Add the Moqueca Curry Paste and the Bombay Onion Cheese Ball Mix and stir until combined with the carrots and onion. Add the lentils and cashews. Stir in the stock and simmer gently for 20 - 25 minutes until the lentils are cooked through. Add the coriander and leave to cool slightly before blending in batches until smooth. Serve garnished with chives and a sprinkling of Bombay Onion Cheese Ball Mix.