Roasted Carrot Red Lentil Soup

If you love a soup that’s both cozy and filling, you’re going to love this carrot lentil soup recipe. Made with fresh ginger, roasted carrots, and lentils simmered in stock – this is also a stop to flavor town. 

I highly reccommend pairing this soup with a side warm, soft, no-yeast flatbread!

In addition to being flavor-packed, this recipe is vegan, plant-based, healthy, dairy-free, and cream free – yes, even vegan cream free.  

This recipe has been improved and updated.

If you’re looking at the bowl of soup and thinking, “this is not going to fill me up,” you’re in for a big surprise. 

Because this soup is made with lentils, it has an incredible amount of fiber. We’re working with 1 cup of (uncooked) lentils in this recipe, which brings about 44 grams of fiber. 

Anyway, I love serving this soup during the holidays, or during the coldest months including January. It can be served as a side for dinner, a main for lunch, or a cozy snack mid-day. 

This creamy carrot lentil soup is often in the meal rotation because it is made with very affordable, easy-to-find, pantry ingredients.

I never get tired of it, especially with a side of warm, fresh bread.

More Soup Recipes 

1. Vegetarian Tofu Bean Chili
2. Roasted Tomato Basil Soup 
3. No Soak Black Beans 

Where To Buy Lentils 

Lentils are a popular legume that can be found at most grocery stores. I can always find them at Indian grocery stores. However, big-box stored may also carry them, too.

Although lentils have gained popularity here in the United States, they are not available everywhere. I find them less popular than beans, depending on the location and the popular cuisine of the area.

If you’re unable to find lentils at your local grocery store, they can be found online. Amazon has a variety of lentils in bulk that are affordable. If you don’t want to front the bill on shipping costs, select a longer, free delivery option.

Pro-tip: compare prices of lentils on Amazon.com. One way to do this by taking a look at the number next to the item’s price. You can compare the price by the ounce. For example, “$0.19/Ounce)”. 

The smaller the number, the cheaper the item is by weight.  

What To Eat With Carrot Lentil Soup

Because this soup is hearty, creamy, and packed with fiber, I like to bring in a flatbread on the side along with a green salad. 

Other sides to consider for your carrot soup include rolls, biscuits, naan, roti, breadsticks, and vegan grilled cheese. 

Essentially anything bready. If you’re into garlic – I suggest a piece of garlic bread or fresh toast with a spread of garlic butter. 

How To Store Roasted Carrot Red Lentil Soup 

This roasted carrot red lentil soup can be stored in an airtight food storage container, reusable silicone bags, or ziplock bags. 

According to foodsafety.gov, soup can be stored for up to 3-4 days in the refrigerator. Additionally, the soup can be stored in the freezer for up to 3 months. 

How To Reheat Roasted Carrot Red Lentil Soup 

To properly thaw the soup, transfer from the freezer and into the refrigerator. Allow thawing for a day or so. Once completely thawed, cook the roasted carrot and red lentil soup over low heat until warm. 

If the puree is too thick, add a splash of water as it cooks over a low temperature. 

Roasted Carrot Red Lentil Soup

Creamy, full-bodied roasted carrot red lentil soup with fresh ginger. Surprisngly hearty and pairs well with a side of green salad or flatbread.

Print Recipe Pin Recipe

Cook Time 30 mins

Course Dinner, Lunch, Side Dish, Snack, Soup

Servings 4

Ingredients

  

• 1 pound carrots sliced lengthwise, then in half
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 4 cups water
• 1 vegetable bouillon cube 
• 1 cup red split lentils 
• 1/2 inch fresh ginger or 1/2 teaspoon of ground ginger

Instructions

 

• Preheat oven to 425 degrees F. Line a baking tray with parchment paper.
• In a large mixing bowl, toss carrots with oil and salt. Then, transfer and arrange the carrots to the baking tray. Roast for 25-35 minutes, until fork-tender. Remove from oven and set aside.
• Pour 4 cups of water into a pot and bring to a boil. Once at a boil, add bouillon cube and stir until dissolved. Stir in the red split lentils.
• Reduce heat to medium and cover the pot with a lid. Cook until lentils are tender – about 12 minutes.
• In a blender, add the carrots, lentils, water from lentils, and ginger. Blend until smooth, serve.

Notes

1. 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.

Keyword Affordable, Easy, Gluten Free, Plant-Based, Soup, Vegan

Cookware Used In This Recipe

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