Yummy, super creamy, rich and refreshing roasted carrot and red lentil soup.
If you like creamy soups you should make it immediately. Adjust the amount of lemon juice according to the sweetness of your carrots. Add some cayenne pepper if you like it on a spicy side. And enjoy it with fresh cilantro or/and crispy croutons.
Preheat oven to 400°F.
Toss carrots in a little bit of oil and salt and transfer onto a baking tray lined with parchment paper.
Roast carrots for 30-40 minutes until just tender and caramelized. Remove from the oven.
Heat oil in a pan. Sauté onions until translucent. Then add garlic, ginger and ground coriander. Stir for a minute.
Now add lentils and vegetable stock, bring to boil and reduce the heat. Let it simmer covered for 15 minutes. Stir from time to time so they won’t stick to the bottom.
Finish the soup by puréeing roasted carrots, cooked lentils, coconut milk, lemon juice and turmeric powder in a blender until smooth.
Heat on a stove and season with salt and pepper.
Serve with fresh cilantro.
PrintRoasted Carrot and Red Lentil Soup
Super creamy, rich and refreshing roasted carrot and red lentil soup.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: 2
- Category: Soup
- Cuisine: Vegan
Ingredients
- 2 medium carrots, cut into chunks
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 tbsp minced ginger
- 1/3 C red lentils
- 2 C vegetable stock
- 1 C coconut milk
- 2 tbsp lemon juice
- 1 tsp ground coriander
- 1/4 tsp turmeric powder
- salt and pepper to taste
- oil for cooking
- fresh cilantro
Instructions
- Preheat oven to 400°F.
- Toss carrots in a little bit of oil and salt and transfer onto a baking tray lined with parchment paper.
- Roast carrots for 30-40 minutes until just tender and caramelized. Remove from the oven.
- Heat oil in a pan. Sauté onions until translucent. Then add garlic, ginger and ground coriander. Stir for a minute.
- Now add lentils and vegetable stock, bring to boil and reduce the heat. Let it simmer covered for 15 minutes. Stir from time to time so they won’t stick to the bottom.
- Finish the soup by puréeing roasted carrots, cooked lentils, coconut milk, lemon juice and turmeric powder in a blender until smooth.
- Heat on a stove and season with salt and pepper.
- Serve with fresh cilantro.
Nutrition
- Calories: 381
- Sugar: 9.6g
- Sodium: 97mg
- Fat: 19.6g
- Saturated Fat: 15.5g
- Carbohydrates: 37g
- Fiber: 13.5g
- Protein: 11.8g
- Cholesterol: 0mg
Keywords: soup, carrots, lentils, red lentils, vegan, vegetarian, gluten-free
