With only five, affordable ingredients, I was able to whip up a wonderful puree with a depth of natural sweetness pulled from the roasted carrots.
This morning I was thinking about a hearty, thick soup, using whatever I had in the fridge. Thankfully, I had carrots, red split lentils and a handful of pantry items. Perfect. We have something going for a winter soup.
Although I love a light soup, I wanted something full-bodied and thick. Satiety was important here, but so was keeping warm. I also wanted to use what was in season, which are root vegetables. Fun fact: carrot is a root vegetable. 😉
For an added boost of flavor and texture, I topped my soup with black pepper and Spanish green olives. It. Was. Perfect.
Easy Roasted Carrot Red Lentil Soup
- First, preheat oven to 425 degrees F.
- While the oven is preheating, roughly chop the carrots.
- Next, toss carrots in a bowl with oil and salt.
- Transfer carrots onto a baking sheet lined with parchment paper. Do not overcrowd sheet.
- Roast the carrots for 20 minutes until golden and tender.
- While carrots are roasting, bring a pot of water to a boil. Add the bouillon cube and allow it to dissolve. Once dissolved, add the red lentils.
- Reduce heat to a simmer and cover pot. Cook until lentils are tender, about 12 minutes.
- In a high-speed blender, add the roasted carrots, cooked lentils, water from lentils.
- Finally, blend until smooth. Serve.
- Feel free to use a bouillon cube you like. I typically use Edward & Sons’ Not-Chick’n Bouillon Cubes, but I ran out. I used your standard vegetable bouillon cube.
- This soup will come out thick, which is how I enjoy it. However, feel free to add additional water and adjust seasonings if you prefer it runnier.
- No need to chop the carrots beautifully. We just need them to roast nicely.
- It’s important to use parchment paper so your carrots are allowed to crisp up and not stick.
- This recipe is vegan.
- This recipe makes about 4 servings.
Cookware Used In This Recipe
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