This roasted carrot lentil soup is silky, deeply flavorful, and effortless to make! Roasting brings out sweet, caramelized notes that turn simple ingredients into something special. It's the kind of soup that you'll reach out for on chilly evenings or whenever you want a comforting, fuss-free meal.
This recipe is all about simple veggies and pantry ingredients that get roasted in the oven, and then blended. A simmer on the stove top and you have a perfect creamy, delicious, and wholesome soup! So lovely with a crusty bread like my salted butter rolls, comforting homemade cornbread, or cheesy pesto rolls.
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Why You'll Love This Recipe
✨ The soup is ridiculously easy to make, and the oven does most of the work. Everything comes together with simple ingredients and minimal hands-on effort.
✨ Roasting the vegetables adds a deeper, more complex flavor that makes this simple soup taste like it was simmering for hours!
✨ Perfect for meal-prep! I recommend making a double batch because this carrot soup keeps very well in the refrigerator and freezes well too. So you can have a warm bowl whenever you feel like it.
✨ Hearty and wholesome! Red lentils add creaminess and body without any need for cream or milk.
Recipe Ingredients
The ingredient list is short and simple!
- Carrots
- Tomatoes
- Garlic
- Red lentils
- Olive oil
- Paprika
- Thyme
Please see the recipe card below for full details about the ingredients and quantities.
How To Make Roasted Carrot Lentil Soup
Step 1: Wash and soak the lentils for at least 15 minutes.
Step 2: Drain and cook them in 1 cup of water. Add 1/2 tsp of salt to the water.
Step 3: While the lentils are cooking, toss the carrots, tomatoes, and garlic in olive oil, salt, pepper, dried thyme, and paprika.
Step 4: Place in a single layer on the baking tray and roast the vegetables for 25-30 minutes until cooked through and caramelized from the outside.
Step 5: Let the cooked lentils and vegetables cool a bit. Put them in a blender and blend until smooth. Add more water here if the mixture is too thick.
Step 6: Transfer the pureed soup to a saucepan and gently reheat it. If the soup is too thick for you, add some more water ( milk or broth will work too) to get the consistency you prefer.
Step 7: Taste and adjust for seasoning. Garnish with some extra olive oil and nuts, serve hot!
Top Tips
- Always soak the lentils because it removes the anti-nutrients ( phytates), thus making them easier to digest. Plus, they cook faster.
- Roasting carrots and tomatoes is a delicious way to cook them. It caramelizes them, which breaks down large sugars into smaller, sweeter ones. Roasting helps develop deeper, sweeter flavors in the vegetables.
- Aromatics like garlic intensify and bring out flavors. Roasting also makes the garlic mellower and creamier. So please don't skip it!
- You can use broth to cook the lentils, and to thin the soup, if its too thick.
- You can also add milk or cream if you want a creamier soup.
How To Serve Roasted Carrot Lentil Soup
This roasted carrot soup needs nothing! It's so good on its own. Garnish with smoked paprika, a drizzle of olive oil, toasted almond flakes, cilantro/parsley and you're good to go!
Serve with a hunk of pumpkin bread rolls, condensed milk bread rolls, or pumpkin crackers, to make it more filling and hearty!
Storage And Reheating Tips
This roasted carrot lentil soup keeps beautifully! You can store the completely cooled soup in an air-tight container in the refrigerator for up to 4 days.
You can also freeze it for uo to 1 month.
To reheat, simply warm over stovetop or heat in the microwave. Add a splash of water or broth if its too thick.
📖 Recipe
Roasted Carrot Lentil Soup
Ingredients
- 1/3 cup Red lentils /Masoor dal
- 1 cup Water
- 4-5 medium-sized Carrots, peeled and cut into thirds
- 4 Tomatoes, quartered
- 4-5 Garlic cloves, peeled
- 2-3 tbsp Olive oil
- 1/2 tsp Dried thyme
- 1.5 tsp Smoked paprika
- Salt & Pepper to taste
Instructions
- Wash and soak the lentils for at least 15 minutes.
- Drain and cook them in 1 cup of water. Add 1/2 tsp of salt to the water.
- In the meanwhile, preheat the oven to 200 C/ 400 F. Line a baking tray with parchment paper or lightly grease it.
- Toss the carrots, tomatoes, and garlic in olive oil, salt, pepper, dried thyme, and paprika.
- Place in a single layer on the baking tray and roast the vegetables at 200 C/ 400 F for 25-30 minutes until cooked through and caramelized.
- Let the cooked lentils and vegetables cool a bit.
- Put them in a blender and blend until smooth. Add more water, broth, or milk if the mixture is too thick.
- Transfer the pureed soup to a saucepan and gently reheat it.
- If the soup is too thick for you, add some more water ( milk or broth will work too) to get the consistency you prefer.
- Taste and adjust for seasoning. Garnish with some extra olive oil and nuts, serve hot. Enjoy!
Notes
- Always soak the lentils because it removes the anti-nutrients ( phytates), thus making them easier to digest. Plus, they cook faster.
- Roasting carrots and tomatoes is a delicious way to cook them. It caramelizes them, which breaks down large sugars into smaller, sweeter ones. Roasting helps develop deeper, sweeter flavors in the vegetables.
- Aromatics like garlic intensify and bring out flavors. Roasting also makes the garlic mellower and creamier. So please don't skip it!
- You can use broth to cook the lentils, and to thin the soup, if its too thick.
- You can also add milk or cream if you want a creamier soup.
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