ROASTED CARROT LENTIL SOUP - Recipe

Oh Too Easy Roasted Carrot, Tomato and Lentil Soup

Warm me up.

Ignore the damp weather outside.

Use leftover shriveled tomatoes, carrots, and a can of lentils.

Add some love and time. Blend until smooth.

Savor the flavor.

That is what I did last night and delivered a hearty soup on a cold damp evening. Sometimes we think soups are intimidating, time-consuming, and overly complicated. I’m here today to tell you the opposite.

Soups are dead easy and have no rules. Just create whatever flavors you want, whatever consistency you want, and then go for it. Don’t get all caught up in the hype of soup building. I whipped this together in 34 minutes last night. I know, I know the kind of annoying that I didn’t round up to 35 minutes, but I wanted to show you that soup can be easy even when it’s not from a can!

Here are the rough details of how this came together.

Roasted Carrot, Tomato, and Lentil Soup

Recipe by snacksrecipeCourse: Main Course, SidesCuisine: TurkishDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

The roasted carrot lentil soup is a delicious warming winter soup that is perfect for when you want something creamy to eat. It’s made with simple ingredients that almost everyone has access to, so anyone can make this soup and enjoy its delicious flavors!

Ingredients

  • 1 Tbsp. Olive oil

  • 3 Large carrots, peeled and chopped

  • 1 Pint of over-ripe tomatoes

  • 1 Onion, chopped

  • 1 15 oz. can of lentils

  • 1 15 0z. can of tomatoes

  • 2 Cups water

  • 1 Tbsp. Coriander

  • 1 Tbsp. Oregano

  • 1 Tbsp. Paprika

  • Fresh basil for garnish

  • Salt and pepper

Directions

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and throw on carrots, onion, and ripe tomatoes. Drizzle with 1/2 Tbsp. olive oil, salt, and pepper. Combine with your hands to coat and toss in the oven.
  • Let roast for 20 minutes or so until soft and charred around the edges.
  • On the stovetop, prepare a deep pot over medium heat and add the remaining olive oil. Slide in vegetables from the oven and stir. Toss in canned tomatoes and lentils and all the spices.
  • Let cook for 5 minutes. Add two cups of water and stir. Bring to a simmer and let go for another 7 minutes.
  • Using a large ladle, spoon the soup mixture into the blender carefully and blend until smooth.
  • Season with salt and pepper to taste. Top with fresh chopped basil.
  • Enjoy!

Notes

  • Use water or cream in this instance to get the soup to your desired consistency. If you like a thinner more refined soup add more water. If you like a rich creamy soup you can add cream. Last night, I simply left the soup somewhat thick and rustic but with no lumps.
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