Go Back
roasted carrot red lentil soup recipe

Roasted Carrot Red Lentil Soup

Isabella C., a passionate food writer and recipe creator, smiling in a cozy kitchen while sharing her love for homemade dishes.Isabella C.
A delicious and comforting vegan soup made with roasted carrots and red lentils, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 8 cups
Calories 250 kcal

Equipment

  • 1 Baking Sheet lined with parchment paper
  • 1 Large pot
  • 1 Blender high-speed for best results

Ingredients
  

Soup Ingredients

  • 2 pounds carrots peeled and chopped
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 cup red lentils rinsed
  • 6 cups vegetable broth
  • Salt and pepper to taste

Instructions
 

Preparation

  • Preheat your oven to 400°F. Toss the chopped carrots with olive oil, salt, and pepper. Spread them on a lined baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
  • In a large pot, heat a little olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant.
  • Add the roasted carrots, grated ginger, red lentils, and vegetable broth to the pot. Stir well and bring the mixture to a boil.
  • Reduce the heat to a simmer and cook for about 20 minutes, or until the lentils are tender and have absorbed some of the broth.
  • Using a high-speed blender, puree the soup in batches until smooth. Return the blended soup to the pot and adjust seasoning with salt and pepper.

Serving

  • Ladle the hot soup into bowls and garnish with fresh herbs, a swirl of coconut cream, or toasted seeds as desired.

Storage

  • Allow the soup to cool completely before transferring to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

Pro Tips: Roast the carrots until they're deeply caramelized for maximum flavor. Adjust the seasoning after blending to ensure the perfect balance.
Ingredient Substitutions: You can use sweet potatoes instead of carrots for a different flavor profile.
How to Serve: Serve with crusty bread or a fresh salad for a complete meal.
Storage & Freshness: Store leftovers in airtight containers and refrigerate for up to 5 days.
Make-Ahead Tips: Prepare the soup a day in advance and reheat before serving for enhanced flavors.
Keyword healthy comfort food, roasted carrot soup, vegan lentil soup