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Carrot Soup with Crispy Lentils-

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Modern American
Calories: 268
Ingredients Equipment Method Notes

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)

Equipment

  • baking sheet
  • parchment paper
  • Large skillet
  • immersion blender or high-speed blender
  • large pot

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the chopped carrots and onion with olive oil, cumin, coriander, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast for 25–30 minutes, tossing halfway, until carrots are tender and caramelized.
  4. Transfer roasted vegetables to a pot or blender. Add vegetable broth and coconut milk. Blend until completely smooth.
  5. Heat the blended soup over medium-low heat. Adjust seasoning with salt, pepper, or ginger if needed.
  6. Pat lentils completely dry with paper towels. Let sit 5–10 minutes for best crispiness.
  7. 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.
  8. Remove from heat and season with smoked paprika, garlic powder, and flaky sea salt. Transfer to a paper towel-lined plate.
  9. 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.