Roasted Carrot Lentil Soup -

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Roasted Carrot Lentil Soup

This roasted carrot lentil soup is creamy, hearty, and simple to make! A delicious fuss-free recipe for chilly days or quiet weeknight dinners.

Prep Time20

Cook Time30

Course: Main Course, Side Dish, Soup

Cuisine: World

Servings: servings

Calories: 170kcal

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!

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.