Creamy Vegan Roasted Carrot Soup with Lentils

Are you in search of a delicious, healthy soup that warms your soul? Look no further than this Vegan Roasted Carrot Soup with Lentils. It’s the perfect blend of roasted carrots and hearty lentils, making it a nourishing meal that’s ideal for any day of the week.

This recipe not only highlights the natural sweetness of the roasted carrots but also incorporates the protein-packed goodness of lentils. In just under an hour, you’ll have a bowl of comfort that’s satisfying and full of vibrant flavors.

Whether you’re a long-time vegan or simply looking to try something new, this soup is sure to impress your palate while keeping things simple in the kitchen.

A Flavorful and Nutritious Vegan Roasted Carrot Soup with Lentils

This Vegan Roasted Carrot Soup with Lentils is a rich, velvety dish that combines the earthy flavors of roasted carrots with the nutty texture of lentils. It’s perfectly seasoned with herbs and spices, making it both comforting and invigorating.

Ingredients

• 1 pound carrots, peeled and chopped
• 1 cup cooked lentils (green or brown)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Roast the Carrots: Preheat the oven to 400°F (200°C). Toss the chopped carrots with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
3. Combine Ingredients: Add the roasted carrots and cooked lentils to the pot. Pour in the vegetable broth, cumin, and smoked paprika. Bring the mixture to a boil, then reduce to a simmer for 10 minutes.
4. Blend the Soup: Using an immersion blender, puree the soup until smooth. Adjust seasoning if necessary.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy it warm with crusty bread or a side salad.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Nutrition Information

• Servings: 4 bowls
• Calories: 180kcal
• Fat: 6g
• Protein: 8g
• Carbohydrates: 25g