There’s nothing quite like a big bowl of soup that warms you from the inside out, especially when it’s packed with flavor and wholesome ingredients. This Roasted Carrot & Lentil Soup is the perfect combination of comfort and nourishment. It’s rich, creamy, and full of vibrant flavors that make you feel cozy with every spoonful. Whether you’re curled up on a chilly evening or in need of a hearty meal that’s both satisfying and healthy, this soup is exactly what you need.
Ingredients:
- 6 large carrots, peeled and chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 bay leaf
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
- Optional toppings: A dollop of dairy-free yogurt or a sprinkle of pumpkin seeds
Instructions:
- Roast the carrots:
Preheat your oven to 400°F (200°C). Spread the chopped carrots out on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat the carrots evenly, then roast for 25-30 minutes, until the carrots are tender and slightly caramelized. The roasting brings out their natural sweetness, adding depth to the soup. - Sauté the onions and garlic:
While the carrots roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute, until fragrant. - Add lentils, tomatoes, and spices:
Stir in the lentils, diced tomatoes (with juice), cumin, turmeric, and cinnamon. Let the spices bloom for about 1 minute as you stir, filling your kitchen with their warmth. - Simmer the soup:
Add the vegetable broth and bay leaf to the pot, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the lentils are tender and the flavors have come together beautifully. - Blend the soup:
Once the carrots are roasted and the lentils are tender, add the roasted carrots to the soup. Use an immersion blender to blend the soup until smooth and creamy, or carefully transfer it in batches to a blender. If you like a chunkier texture, pulse a few times to leave some bits intact. - Finish with lemon juice:
Stir in the lemon juice to brighten up the flavors and balance the richness of the soup. Taste and adjust the seasoning with salt and pepper as needed. - Serve and garnish:
Ladle the soup into bowls and garnish with fresh parsley. Add a dollop of dairy-free yogurt or a sprinkle of pumpkin seeds for extra creaminess and crunch, if desired.
Enjoy the Comfort:
This Roasted Carrot & Lentil Soup is the kind of meal that makes you feel nourished, grounded, and oh-so-comfortable. The roasted carrots add a natural sweetness, while the lentils provide a hearty texture and protein, making this soup as filling as it is flavorful. It’s perfect for cozy nights at home, packed lunch prep, or when you just need a little love in a bowl.
Sipping on this soup feels like wrapping yourself in a warm blanket on a cool day. It’s soothing, satisfying, and a simple reminder of how good wholesome ingredients can make you feel. So go ahead, enjoy a bowl or two—you’ve earned it.