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Easy Roasted Carrot Red Lentil Soup

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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

Course: Side Dish, Soup
Cuisine: American



  • 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.


  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. 
  2. 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. 
  3. No need to chop the carrots beautifully. We just need them to roast nicely. 
  4. It’s important to use parchment paper so your carrots are allowed to crisp up and not stick. 
  5. This recipe is vegan.
  6. This recipe makes about 4 servings.

Cookware Used In This Recipe

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