This Indian tomato soup is quick to prepare on a busy day, protein-rich and full of warming flavours from afar. Mix the ingrediens together with our immersion blender Prostick.

How to make Indian tomato soup with an immersion blender

1. Cook the base
   Heat the butter or oil in a heavy-based saucepan. Add the finely chopped onion and carrot and cook on medium heat until soft and glossy.
2. Add spices
   Stir in the garlic, tikka masala paste, coriander, cumin and ginger. Cook for a couple of minutes until the spices release their aroma.
3. Simmer
   Add the lentils, water and chopped tomatoes. Simmer gently for about 15 minutes until the lentils are tender.
4. Blend smooth
   Stir in the coconut milk and bring briefly to the boil. Use an immersion blender (large blending shaft if you have a Prostick) to blend until completely smooth and creamy.
5. Season
   Adjust with lemon juice, salt and pepper to taste.
6. Make the yoghurt sauce
   Blend Greek yoghurt, fresh coriander, cumin, coriander, salt and pepper in the small measuring cup of your immersion blender until smooth.
7. Serve
   Serve the soup hot, topped with yoghurt sauce, cashew nuts and fresh coriander. Enjoy with warm naan bread on the side.

Tips:

• Roast the cashew nuts lightly for extra crunch and flavour.
• Adjust the tikka masala paste to your spice preference.
• Add a little chili for extra heat.