Soups and Salads

Roasted Carrot Soup with Crunchy Lemon Lentils

Rich and nourishing, this Roasted Carrot Soup with Crunchy Lemon Lentils is a comforting, plant-based dish to take you through the last few weeks of Winter.

It’s almost the middle of February and I’m not sure about the rest of you, but I’m feeling a little over this whole “Winter” thing. I’m done with the wet, the cold, the dark and mostly I’m kind of done with the runny noses of my little ones. Can we just have Spring now, please?? Although, I’m done with the weather and colds, one thing I’m not done with is the comfort food that is so much more enjoyable during the Winter months, like this Roasted Carrot Soup with Crunchy Lemon Lentils.

This soup was a bit of a change for me. I don’t often make pureed soups. My kids don’t really go for them, so I usually stick to broth based soups, like my Tuscan Chicken Soup or French Onion Soup. This time, though, I really felt like trying something new and mixing it up a bit. I always have a ton of carrots on hand because they’re one of the easiest veggies to get my kids to eat, so that seemed like a perfect place to start.  I roasted them alongside some garlic,  pumped up the protein with some butter beans, which also added a creamy element to the soup, and then topped it all off with some crispy, roasted lentils for texture. All in all, I’d say it was a winner and definitely welcome on these cold, dreary days.

 

 

 

Roasted Carrot Soup with Crunchy Lemon Lentils

Roasted Carrot Soup with Crunchy Lemon Lentils

Ingredients

    For the Soup
  • 6 carrots
  • 1 head of garlic
  • 2 tbsp extra virgin olive oil
  • 1 - 398mL can of butter beans
  • 1 tbsp thyme
  • 3 Cups of vegetable stock (or water)
  • 1 lemon, juice only
  • salt and pepper to season
  • For the Lentils
  • 1 Cup cooked lentils (or canned)
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp basil

Instructions

  1. Preheat the oven to 400 degrees
  2. On a baking sheet lined with parchment paper, drizzle the carrots and garlic with olive oil.
  3. Roast in the oven for about 30 - 40 minutes until tender. The garlic may take a little less time than the carrots, so check on it periodically.
  4. Remove the pan from the oven and allow to cool slightly. Remove the papery skin from the garlic. Place the carrots, garlic, butter beans and 1 Cup of the stock in a blender (food processor), and blend until creamy and smooth.
  5. Pour the carrot mixture into a large pot, add the thyme, lemon juice, salt, pepper and remaining stock. Bring to a simmer and cook for about 15 minutes until heated through. Serve topped with 2 tbsp of crunchy lentils
  6. For the lentils
  7. Whisk together the lemon juice, extra virgin olive oil, white wine vinegar and basil and toss with the cooked lentils.
  8. Evenly spread the lentils on a parchment lined baking sheet and place in a 400 degree oven. Cook for about 15 - 20 minutes, stirring every 5 - 10 minutes, until crunchy.
  9. Remove from the oven and set aside until the soup is ready to be served.
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12 Responses to “Roasted Carrot Soup with Crunchy Lemon Lentils”

  1. The crunchy lentils are such a unique garnish that I have to try! It’s an especially great addition to pureed soups to give a bit of textural contrast. Such a great idea!! Thanks for sharing 🙂

  2. This soup is making me hungry! I often make carrot lentil soup, but next time I’ll roast the carrots. And those crunchy lentils… such a great addition!

  3. This is a comforting delicious soup recipe. You have added extra flavour to it by roasting the carrots which I like very much. I would love to give this a try. Thanks for sharing.

  4. I too prefer chunky soups but must say I’m extremely tempted to try this one as I adore roasted carrots! Such a lovely contrast with the crunchy lentils!

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