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Lentil soup has a long-standing tradition in various cultures around the world. From the Mediterranean to the Middle East and beyond, lentils have been a staple food for centuries, cherished not only for their nutritional value but also for their versatility and ease of preparation. This humble legume can be transformed into a range of comforting soups that provide warmth and sustenance, making it a beloved dish in many households.

Cozy Up with Creamy Roasted Carrot Lentil Soup Recipe

Warm up your chilly days with a bowl of Creamy Roasted Carrot Lentil Soup. This nutritious and comforting recipe blends the sweet earthiness of roasted carrots, hearty lentils, and creamy coconut milk, making it a perfect meal for cozy nights. Easy to make and packed with health benefits, this soup is not just delicious but also brings friends and family together. Follow our step-by-step guide to create a beloved dish that will surely become a staple in your kitchen. Enjoy the warmth and nourishment it brings!
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Ingredients
  

1 pound carrots, peeled and cut into large chunks

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 cup green or brown lentils, rinsed

4 cups vegetable broth

1 can (14 oz) coconut milk

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Roast the Carrots:

    Preheat your oven to 400°F (200°C). Place the carrot chunks on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes, or until the carrots are tender and caramelized, turning halfway through.

      Sauté Aromatics:

        In a large pot over medium heat, add a drizzle of olive oil. Once hot, add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, cumin, and smoked paprika. Cook for an additional 2 minutes until fragrant.

          Cook the Lentils:

            Add the rinsed lentils to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.

              Blend the Soup:

                Once the carrots are roasted, add them to the pot along with the coconut milk. Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, transfer the mixture in batches to a blender.

                  Season the Soup:

                    Stir in the lemon juice, and taste the soup for seasoning. Add more salt or pepper if needed, and blend again briefly if desired for a silkier texture.

                      Serve:

                        Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm with crusty bread or your favorite side.

                          Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings