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.
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.
- 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.