Roasted Carrot Lentil Soup
The roasted carrot lentil soup is a creamy, rich, and cozy soup that boasts complex flavors with the simplest ingredients.
Main Course, Side Dish
roasted carrot soup, lentil soup
Red lentils /Masoor dal
Carrots, peeled and cut into thirds
Garlic cloves, peeled
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!
Roasted Carrot Lentil Soup -
-November 20, 2020