Spicey Carrot and Lentil Soup

My friend Apryl cooked a Spicey Carrot and Lentil Soup for some friends and I late last year and it was so delicious I've been thinking about it ever since!  For shame, though, I keep forgetting to ask for the original recipe, and instead have slowly accrued this version via a combination of rumor, hearsay and a fair bit of 'guesstimation' on my behalf. Though probably fairly bastardised from the original, this recipe still tastes great and is so easy to make that I've been eating it pretty regularly these last few wintry weeks. Pryl, please correct me where I'm wrong!

Spicey Carrot and Lentil Soup

4 Large Carrots
1 Brown 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 spicey you like it!)
Greek Yoghurt, Coriander, 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.