Name: Vegan Roasted Carrot Soup with Lentils
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 kg or 2.2 lbs carrots (peeled or not, it's up to you); 1 head garlic; 1 tablespoon olive oil; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 100 grams or 1/2 cup red lentils; 1 teaspoon Ras-el-Hanout; 1 teaspoon turmeric; 1/2 teaspoon sweet paprika; 1/4 teaspoon freshly ground black pepper; 1 small red chili pepper ((optional, for extra spiciness) ); 4-5 tablespoons chopped flat-leaf Italian parsley, to garnish; Naan bread, to serve ((optional))

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Easy and delicious Vegan Roasted Carrot Soup with lentils and Moroccan spices. This velvety, rich and healthy carrot soup has a unique and perfectly balanced flavor!

Here, try this soup. I love it. And you will too, I promise!

I was never even a fan of carrots and even less of carrots in soups. Sometimes I added grated carrots to borsch, sometimes to chili or minestrone. I made yummy moist carrot cakes for Easter. I had an occasional snack that included carrots like spring rolls or cashew carrot bites. But it all has changed after I tried ROASTED carrots. No comparison with cooked or raw carrots at all!

Why You Should Roast Your Carrots

Roasting carrots brings out the sweetness and that’s probably the best thing about it. Roasting makes carrots caramelized and crunchy from outside while being creamy but not soapy from the inside. It’s almost a pity to pulse them in a blender to make the soup. But wait a moment. Caramelized flavor stays!

Intensified by Moroccan-inspired spice mix, this soup is absolutely over-the-top. Ras-el-Hanout, sweet paprika, turmeric, chili and black pepper… Add garlic, flat-leaf Italian parsley as a garnish and boiled red lentils to give it some texture and a tangy touch and enjoy. I bet you’ll be making this soup over and over again just like I do.

Toast a flatbread and dip in this soup. Naan bread is ideal. Homemade even better.

Half of the dish is the smell. We start with roasting carrots with the whole head of garlic seasoned with black pepper. Sweet, nutty, absolutely amazing aroma. Roasted garlic is something really special. It adds a delicate but rich flavor to the dish that has none of the intense flavor of raw garlic. Its mellow texture and sweet caramelized taste makes it absolutely delicious!

Next come tangy lentils that balance the sweetness of carrots, zippy Italian parsley and Moroccan spices. I make a new blend every time, so it’s never the same but always amazing.

Health Benefits of Vegan Roasted Carrot Soup with Lentils

Let’s talk healthy vegetables. Or more specifically: Are carrots healthy and good for you? The answer is yes.

Beta-carotene, antioxidants, fiber, numerous vitamins and minerals make carrots outstandingly nutritious. It results in the ability of carrots to regulate blood pressure, prevent heart diseases, improve digestion and eyesight, boost immune system and prevent premature aging. This impressive list of health benefits of carrots goes on and on.

Moreover, roasting is one of the healthiest cooking techniques, so be sure you are taking the most out of them.

Lentils are known for their outstanding fiber content. They are also good for your heart, blood sugar and cholesterol level, as well as metabolism and digestive system. You get all the amazing nutritious benefits of lentils for the minimal amount of calories they contain!

As for the spices, turmeric, paprika, black pepper, garlic and parsley are really good for you. I often hear that eating healthy is boring. That can’t be more wrong! Spices are good for you, and you can alter your dishes in so many ways using different combinations of spices and herbs. Moreover, they contain some unique nutrients that are hard to get from other foods.

How to Make Vegan Roasted Carrot Soup with Lentils

Easiness is what I was going for here. Having a 6-months-old in the house requires simple and yet tasty dishes, preferably those that you can eat for several days and/or freeze. Roasted carrot soup meets all of these conditions.

Bonus point: You can roast a bit of carrots without adding any spices and puree them for a delicious baby food! Homemade all the way!

To simplify the process of roasting carrots, I cut them before roasting. Here is a guide on how to cut carrots: I would go for Batonnet or Baton, depending on the size of your carrots. That way they are done faster, after about 25-30 minutes, not 30-40 as they would take if you roast them whole.

Preheat the oven, arrange your carrots on a baking tray in one layer. Cut the top of a head of garlic and put it to the carrots. Drizzle with olive oil, season with salt and pepper. Bake for 25-30 minutes or until golden. They should be tender but not mushy when pierced with a fork.

Tip: make a double batch, use half for the soup and half as a side dish. They are delicious!

In the meantime, boil red lentils in a medium saucepan. Bring them to a boil, cover and cook for 15 minutes or check the instructions on the package.

When the carrots are done, transfer them to a pot together with peeled garlic cloves. Pour warm water, just enough to cover the vegetables. Add spices and bring to a boil. Puree the soup using an immersion blender or a food processor until smooth. Add lentils and mix to combine.

Serve in bowls, garnished with parsley and seasoned with salt and pepper to taste. Serve some Naan bread or any other flatbread. Enjoy! Check the full recipe instructions below:

5 from 5 votes