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Roasted carrot and red lentil soup in a white bowl topped with olives

Easy Roasted Carrot Red Lentil Soup

Easy roasted carrot and red lentil soup with easy-to-find, affordable pantry ingredients. A wholesome soup dish perfect for anytime of the year.
Cook Time 30 mins
Course Dinner, Lunch, Side Dish, Snack, Soup
Cuisine American
Servings 4



  • Preheat oven to 425 degrees F. While the oven is preheating, chop carrots in half, lengthwise.
  • Toss carrots in a large mixing bowl with oil and salt. Arrange carrots onto a baking sheet. Do not overcrowd sheet. Roast the carrots for 20-30 minutes, or until golden and fork-tender. They may need to cook longer if some pieces are thicker than others.
  • 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 with a lid. Cook until lentils are tender, about 12 minutes. 
  • In a high-speed blender, add the roasted carrots, cooked lentils, water from lentils. 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. 
Keyword Affordable, Easy, Gluten Free, Plant-Based, Soup, Vegan