A creamy, rich, and hearty soup, roasted carrot lentil soup combines the sweetness of caramelized carrots with the earthy depth of lentils. Perfect for chilly days, it’s a wholesome, vegan-friendly meal full of comfort and flavor.

Why You’ll Love This Recipe

This soup is incredibly easy to make yet packed with nourishing ingredients. Roasting the vegetables enhances their natural sweetness and creates a deep, smoky flavor that pairs beautifully with the lentils. It’s high in protein, fiber, and vitamins, making it both filling and healthy. Plus, it’s freezer-friendly and great for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/3 cup red lentils (masoor dal)
• 1 cup water
• 4–5 medium carrots, peeled and cut into thirds
• 4 tomatoes, quartered
• 4–5 garlic cloves, peeled
• 2–3 tbsp olive oil
• 1/2 tsp dried thyme
• 1½ tsp smoked paprika
• Salt and pepper to taste

Directions

1. Wash and soak the lentils for at least 15 minutes.
2. Drain and cook them in 1 cup of water with 1/2 tsp salt until soft.
3. Preheat the oven to 200°C. Line a baking tray with parchment paper.
4. Toss carrots, tomatoes, and garlic with olive oil, thyme, paprika, salt, and pepper.
5. Spread on the tray and roast for 25–30 minutes until tender and slightly caramelized.
6. Let both the lentils and vegetables cool slightly, then blend until smooth. Add water as needed for desired consistency.
7. Transfer to a saucepan, bring to a gentle simmer, and adjust seasoning. Serve hot.

Servings and timing

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

• Use vegetable or chicken broth instead of water for richer flavor.
• Add coconut milk for extra creaminess.
• Spice it up with chili flakes or ginger for a warming kick.
• Garnish with toasted nuts, olive oil drizzle, or a swirl of cream.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat, adding a splash of water or broth if it thickens. The soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

How do I make this soup thicker?

Blend less liquid into the soup or reduce it on the stove until it reaches your preferred consistency.

Can I use other lentils?

Yes, yellow or green lentils work too, though red lentils cook fastest and give a smoother texture.

Do I have to roast the vegetables?

Roasting enhances the flavor, but you can sauté the carrots and tomatoes instead if you prefer.

Can I make this soup ahead of time?

Absolutely. It reheats beautifully, making it perfect for meal prep.

Is this soup vegan?

Yes, it’s completely vegan and can also be made gluten-free.

What can I serve with this soup?

Try crusty bread, crackers, or a fresh green salad for a balanced meal.

Can I add other vegetables?

Yes, sweet potatoes, bell peppers, or pumpkin pair wonderfully in this recipe.

How do I make it creamier without dairy?

Blend in some coconut milk or cashew cream for a velvety finish.

Can I use canned tomatoes?

Yes, canned tomatoes can be used when fresh ones aren’t available.

Why soak the lentils first?

Soaking helps them cook faster and improves digestion by reducing anti-nutrients.

Conclusion

Roasted carrot lentil soup is the ultimate comfort food—nutritious, hearty, and full of flavor. With its silky texture and smoky-sweet undertones, it’s a versatile recipe you’ll return to all season long. Whether for lunch or dinner, it’s a delicious way to enjoy wholesome ingredients with minimal effort.

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