Soup Ingredients:
1 Tbsp olive oil (omit if you prefer oil-free)
1 medium onion
3 cloves garlic
2 large carrots
2 tsp curry powder (use hot curry powder if you like spice)
1 tsp garam masala
2 large russet potatoes
1 1/2 cup dry green lentils
6 cups water
2 Tbsp veggie bullion paste
Cashew Cream Ingredients:
1/3 cup raw cashews
1 small clove garlic
1/4 tsp salt
1/8 tsp pepper
2-3 Tbsp water
Directions:
1. Prepare all of your veggies. Chop the onion into a small dice. Mince the garlic. Peel and chop the carrots into a small dice. Peel and dice the potatoes. Set all aside, separately.
2. Add the oil to a large pot over medium heat. If you'd prefer to make this oil-free, add a couple tablespoons of water instead.
3. Add the minced onion to the pot, sauté for 3-5 minutes, until translucent. Add the garlic and carrot, and continue to sauté.
4. Add the curry powder and garam masala to the pot to toast. Mix until all of the onion, garlic, and carrots are coated in the spices.
5. Add the potatoes and lentils to the pot. Top with 6 cups of water, and stir in the bullion paste. If you prefer, use 6 cups of veggie broth in place of the water and bullion.
6. Turn the heat to low, cover the pot, and allow the soup to simmer for at least 1 hour (It can go for up to 2 hours, just make sure the heat is low). Stir occasionally.
7. While the soup is simmering, start your cashew cream. Place the cashews and peeled garlic clove in a small bowl or cup. Cover with boiling water and allow them to soak for 30 minutes. This works best if you cover the bowl/cup they are in with something like a plate or another bowl.
8. Once the cashews and garlic have soaked, drain the water. Add them to a blender with the salt, pepper, and 2 Tablespoons of water. Blend until smooth. If your blender is on the weaker side, you may need to add another tablespoon or two of water. Just don't add too much at once, or this will no longer be a thick cream.
9. Serve your soup in bowls with a dollop of cashew cream on top. Cilantro is also a good addition.
10. Store the remaining soup in the fridge for up to 5 days, or freezer ( I like to store half in the fridge and half in the freezer). The soup will thicken up after a day of being in the fridge. It gets better over time.