Preparation

• In a large Dutch oven over medium-low heat, melt the butter with the oil. When the butter begins to foam, add the onion, carrots, and sweet potato, and cook, stirring, until the vegetables begin to soften, about 8 minutes. Add the apple, and cook until the sweet potato is almost tender, another 2 to 3 minutes. Add the garlic, garam masala, coriander, turmeric, bay leaf, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring, until fragrant, 1 minute.
• 加入小扁豆和搅拌。倒入生田斗真toes and broth, increase the heat to medium high, and bring to a simmer. Simmer, partially covered, until the lentils are tender, about 20 minutes. Remove from the heat, purée in the pot with an immersion blender until smooth, and then stir in the coconut milk. Season to taste with salt and pepper.
• Scoop some rice into each of six serving bowls, and then top with the soup. Sprinkle with cashews and cilantro, and drizzle with more coconut milk, if you like.