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Roasted Carrot Lentil Soup

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A hearty and creamy vegan soup that blends the sweetness of roasted carrots with the earthy richness of red lentils. Perfect for cozy, nourishing meals on chilly days.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Roasting and Blending
  • Cuisine: Fusion
  • Diet: Vegan

Ingredients

  • 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

Instructions

  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 oven to 200°C (392°F). Line a baking tray with parchment paper.
  4. Toss carrots, tomatoes, and garlic with olive oil, thyme, smoked paprika, salt, and pepper.
  5. Spread vegetables on the tray and roast for 25–30 minutes until tender and slightly caramelized.
  6. Let lentils and roasted vegetables cool slightly, then blend together until smooth, adding water as needed to reach desired consistency.
  7. Transfer blended soup to a saucepan, bring to a gentle simmer, and adjust seasoning as needed. Serve hot.

Notes

  • Use broth instead of water for extra depth of flavor.
  • Blend in coconut milk for added creaminess.
  • Enhance spice with chili flakes or fresh ginger.
  • Garnish with toasted nuts, olive oil, or a swirl of plant-based cream.
  • Soup freezes well for up to 2 months.
  • Great for batch cooking and meal prep.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-carrot-lentil-soup/