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As the leaves turn to warm hues of amber and the air takes on a crisp, invigorating chill, there's an undeniable comfort found in a warm bowl of soup. It evokes memories of cozy evenings spent in the kitchen, surrounded by the enticing aroma of simmering ingredients. I often recall my grandmother, who possessed an extraordinary talent for transforming simple elements into heartwarming meals. One of her favorites was a vibrant carrot soup, a dish that not only nourished the body but also warmed the soul. Over the years, I’ve experimented with her original recipe, and now, my go-to version is this Creamy Roasted Carrot and Red Lentil Soup.

Creamy Roasted Carrot and Red Lentil Soup

Warm up this season with a bowl of Creamy Roasted Carrot and Red Lentil Soup. This comforting dish combines sweet roasted carrots, hearty red lentils, and creamy coconut milk for a nutritious delight that’s perfect for chilly evenings. With aromatic spices like cumin and turmeric, every spoonful is bursting with flavor. Discover the step-by-step guide to create this hearty soup, along with tips and variations to make it your own. Enjoy cozy meals that nourish the body and soul!
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Ingredients
  

1 lb (450 g) carrots, peeled and chopped

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1 cup (200 g) red lentils, rinsed

4 cups (1 liter) vegetable broth

1 can (14 oz) coconut milk

Salt and black pepper to taste

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

Roast the Carrots: Preheat your oven to 425°F (220°C). Toss the chopped carrots with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until they are tender and caramelized, turning halfway through.

    Sauté the Aromatics: In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened. Stir in the minced garlic, cumin, coriander, and turmeric, cooking for an additional 1-2 minutes until fragrant.

      Add Lentils and Broth: Add the rinsed red lentils to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 20 minutes, or until the lentils are soft.

        Combine and Blend: Once the carrots are roasted, add them to the pot with the lentil mixture. Allow it to cool slightly, then use an immersion blender to puree the soup to your desired consistency. Alternatively, transfer the mixture in batches to a blender.

          Stir in Coconut Milk: Return the blended soup to the pot (if using a blender) and stir in the coconut milk. Heat gently over low heat, seasoning with salt and black pepper to taste.

            Serve: Ladle the soup into bowls, garnishing with fresh cilantro or parsley and a squeeze of fresh lemon juice for brightness. Enjoy warm!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6