south indian-inspired potato soup

with crispy lentils

combine cooked lentils, ghee or vegan butter, and seasonings on baking sheet and roast for 20 minutes.

saute onions, garlic, and cashews before adding spices, potatoes, and broth and bringing everything to a boil. simmer for 15 minutes or until potatoes are tender.

carefully blend the soup in a high-powered blender and fold in lemon juice. portion into bowls and top with crispy lentils.

click for full recipe!