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Vegan Roasted Carrot Soup with Lentils - Beautiful Overhead with the Dish and All Ingredients

Vegan Roasted Carrot Soup with Lentils

Easy and delicious Vegan Roasted Carrot Soup with lentils and Moroccan spices. This velvety, rich and healthy carrot soup has a perfectly balanced flavor!
Course Soup
Cuisine Middle Eastern
Keyword carrot lentil soup, roasted carrot soup
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 242kcal


  • 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)


  • Preheat the oven to 200 °C or 400 °F. Cut your carrots in sticks (see notes above). You don't have to peel them but you can. 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.
  • 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!


Store leftover in the fridge fro up to 3 days.
The soup will get thicker over time. Add some warm vegetable broth to thin it up.


Calories: 242kcal | Carbohydrates: 43g | Protein: 9g | Fat: 4g | Sodium: 324mg | Potassium: 1137mg | Fiber: 15g | Sugar: 13g | Vitamin A: 42330IU | Vitamin C: 39.5mg | Calcium: 123mg | Iron: 3.6mg