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Roasted Carrot Lentil Soup
The roasted carrot lentil soup is a creamy, rich, and cozy soup that boasts complex flavors with the simplest ingredients.
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Course:
Main Course, Side Dish
Keyword:
roasted carrot soup, lentil soup
Servings:
4
servings
Calories:
Author:
Natasha Minocha
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 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!