The roasted carrot lentil soup is a creamy, rich, and cozy soup that boasts complex flavors with the simplest ingredients.
Soups are perfect for November eating.
Warmly sustaining in the rapidly cooling weather, they are nourishingly healthy, especially after all that decadent Diwali food.
Soups are also so versatile, using ingredients right in your pantry.
And it can’t get easier than this!
Because my younger one has been lately making a big fuss about brothy soups and not enjoying them one bit (blame the teen hormones), I decided to make a differnet version. Just a creamier, thicker texture apparently gets his approval.
Because lentils pair well with plenty of flavors, are chock full of proteins, potassium, B vitamins, and magnesium and give the soup a nutty savor and wonderful texture. Blend that with winter fresh, roasted red carrots, and the soup becomes soul satisfying
How to make roasted carrot lentil soup?
The soup is ridiculously easy to make, and the oven and stovetop do most of the work. I recommend making more than you’ll need because the soup keeps very well. Apart from being super delish.
- Begin by washing and soaking your red lentils / masoor dal for half an hour. Even 10 to 15 minutes will do if you’re facing a time crunch.
- Meanwhile, peel and chop your carrots in big chunks and quarter some tomatoes.
- Toss the cut veggies with whole garlic cloves, olive oil, salt, and pepper.
I threw in some dried thyme and smoked paprika, too, to bring a little bit of heat.
- Bake for 25-30 minutes till all the veggies are nicely roasted and very soft. You want them to be completely, thoroughly cooked.
- While the vegetables cook, drain the red lentil and cook it with water. Do add some salt to the water.
Once the veggies and lentils are done, let them cool for a bit.
- Then blend everything till you have a silky smooth, velvety mixture.
- Transfer it to a pan, add some water or milk to thin.
Remember, it’s easy to thin a thick soup, but reducing a too thin soup is much more difficult. So, add the liquid in increments.
- Bring to a gentle simmer.
- Taste, adjust for the right level of seasoning, and serve!
I advise doubling the recipe and setting aside a small portion without thinning it. You can then use it as pasta sauce the next day. A bit of parmesan, some boiled pasta, along with any ingredients of your choice, and you have a meal ready in no time!
Tips for making great soup
- 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. Think of them as the best supporting actor. They don’t steal the spotlight from the carrots or lentils, but the soup becomes damn uninteresting if you skip them.
- Roasting also makes the garlic mellower and creamier.
Variations of the soup recipe
Irrespective of what herbs or garnishing you use, the delicious and comforting aroma wafting through your kitchen will make you fall in love with lentil soup.
What to use to thin the soup?
Water is a fine choice, if you want the bright flavors to really come through. Vegetable or chicken broth will work wonders here.
Milk of any kind – plant-based or regular – is wonderful for a creamier soup.
What can you use for garnishing?
You can play around with any garnishing. The options are endless, from chopped toasted nuts for crunch to croutons for texture.
You can always serve it with a swirl of cream. For those who prefer a zing and sharpness, try ginger. Chili flakes are another great choice to bring in more heat.
Serving the roasted carrot lentil soup
You don’t need any extra seasoning in this soup. The essence of winter veggies is so fresh that it speaks all on its own.
I did garnish it because a little garnish never hurt anybody. Some smoked paprika, drops of olive oil, toasted almond flakes, and cilantro/coriander to wake up the soup.
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Roasted Carrot Lentil Soup
- 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
- 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 200C. 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 for 25-30 minutes until cooked through and caramelized from outside.
- 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.
- 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!