You can puree the soup if you like it smooth but I’ve kept it chunky. The Coriander Chutney is a lovely fresh addition to top the soup.
Yellow Lentil Soup
Heat the vegetable oil in a large pot over medium heat. Sweat the onions, garlic and ginger until soft, about 3 minutes. Add the cumin, coriander, curry powder, turmeric, salt, pepper and yellow lentils and cook for 3 minutes. Add the coconut milk, lime juice, red chilies, stock and brown sugar. Bring to a boil and reduce heat. Simmer for 30 to 35 minutes, or until the lentils are very soft. Season with salt and pepper. If soup is too thick, thin with a little more stock. Serve the soup into warm bowl and garnish with the Coriander Chutney.
In a blender or food processor, combine the coriander, lime juice, coconut, cashews, garlic, ginger, salt and a couple tablespoons of water. Blend until smooth, loosening the mixture with more water if necessary. Use as a garnish for soup.