Found this recipe for soup and I really want to try it, but my enamel Dutch oven just died, so it will have to wait until I acquire an appropriate cooking vessel for soup. Given how soft red lentils are, if you want a chunkier soup I would consider running the cooked onion, garlic, cashews, and curry paste through the food processor before adding it to the lentils, or using an immersion blender. I wouldn't run hot soup through a blender or a food processor--that is just an accident waiting to happen.
Spicy Carrot and Lentil Soup
bawkbawkbawk: Spicey Carrot and Lentil Soup
4 large carrots
1 yellow onion
2 cloves garlic
3 cups vegetable stock
1 cup of dried (or 1 can of) red lentils
1/2 cup crushed cashews
1 - 2 tbsp good quality red curry paste (depending how spicy you like it!)
Greek yoghurt, coriander (cilantro), cashews & bread to serve.
Combine (pre-soaked, if using dried) lentils, grated carrots and veggie stock in a pot, simmering until the lentils are tender (around 15 mins). Meanwhile, sautee diced onion and garlic together with a tbsp of oil in a frying pan. To this mixture add cashews and red curry paste, stirring to combine. Add this mix to the stockpot and blend with a food processor until smooth. Add more stock/water here if needed. Serve with a dollop of greek yoghurt, coriander, extra cashews, and some crispy bread or naan on the side.