Creamy Roasted Carrot Soup with Crispy Lentils
A velvety roasted carrot soup topped with salty, golden crispy lentils for the perfect balance of creamy, sweet, savory, and crunchy. Naturally vegan, budget-friendly, and dinner-party worthy.
Servings: 6 servings
Calories: 268kcal
Cost: 2
Equipment
- baking sheet
- parchment paper
- Large skillet
- immersion blender or high-speed blender
- large pot
Ingredients
- 2 pounds carrots, peeled and chopped into 1–2 inch pieces
- 1 large onion, roughly chopped
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1/4 cup coconut milk (or heavy cream)
- 1/2 tsp ground ginger (optional)
- 15 oz can brown or green lentils, drained and rinsed (or 1½ cups cooked lentils)
- 2-3 tbsp olive oil (for frying lentils)
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- flaky sea salt, to taste
- fresh parsley or cilantro, for garnish
- extra olive oil, for drizzling
- plain yogurt or coconut cream (optional garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the chopped carrots and onion with olive oil, cumin, coriander, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25–30 minutes, tossing halfway, until carrots are tender and caramelized.
- Transfer roasted vegetables to a pot or blender. Add vegetable broth and coconut milk. Blend until completely smooth.
- Heat the blended soup over medium-low heat. Adjust seasoning with salt, pepper, or ginger if needed.
- Pat lentils completely dry with paper towels. Let sit 5–10 minutes for best crispiness.
- Heat olive oil in a skillet over medium-high heat. Add lentils in a single layer and cook 2–3 minutes without stirring, then toss and cook 3–4 minutes until crispy.
- Remove from heat and season with smoked paprika, garlic powder, and flaky sea salt. Transfer to a paper towel-lined plate.
- Ladle soup into bowls and top generously with crispy lentils, herbs, olive oil, or yogurt.
Notes
Store soup and crispy lentils separately to maintain texture. Soup keeps 5 days refrigerated or 3 months frozen. Re-crisp leftover lentils in a 350°F oven or air fryer for 1–2 minutes.