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Before diving into the cooking process, let’s take a moment to appreciate the nutritional benefits of the primary ingredients. Carrots are well-known for their high beta-carotene content, which is converted to vitamin A in the body, promoting good vision and skin health. They are also rich in fiber, aiding digestion, and low in calories, making them a great addition to any diet.

Creamy Roasted Carrot and Red Lentil Soup

Warm up your cozy evenings with this Creamy Roasted Carrot and Red Lentil Soup. Perfect for fall, this nourishing dish combines the sweetness of roasted carrots and the hearty flavor of red lentils, creating a velvety soup that's both delicious and packed with nutrients. Easy to prepare, it features simple ingredients like garlic, spices, and coconut milk, resulting in a comforting meal that’s not just satisfying but also great for meal prep. Enjoy a bowl of warmth today!
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Ingredients
  

1 lb (450 g) carrots, peeled and chopped into bite-sized pieces

1 tablespoon olive oil (plus more for sautéing)

1 medium onion, diced finely

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1 cup (200 g) red lentils, thoroughly rinsed

4 cups (1 liter) vegetable broth

1 can (14 oz) coconut milk

Salt and freshly ground black pepper, to taste

Fresh cilantro or parsley, chopped, for garnish

Lemon wedges, for adding a burst of freshness

Instructions
 

Roast the Carrots: Preheat your oven to 425°F (220°C). On a baking sheet, toss the chopped carrots with olive oil and season with salt and pepper to ensure even coating. Roast the carrots in the oven for 25-30 minutes or until they are tender and caramelized; remember to turn them halfway through for even roasting.

    Sauté the Aromatics: In a large pot, add a splash of olive oil and heat over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion turns translucent and softens. Next, stir in the minced garlic along with cumin, coriander, and turmeric. Sauté for an additional 1-2 minutes until the spices become fragrant.

      Add Lentils and Broth: Pour the rinsed red lentils into the pot, followed by the vegetable broth. Bring the mixture to a vigorous boil, then reduce the heat to a gentle simmer. Let it cook for approximately 20 minutes or until the lentils are completely soft and tender.

        Combine and Blend: Once the carrots are roasted, add them to the pot with the lentil mixture. Allow the mixture to cool slightly for safer blending. Use an immersion blender to puree the soup to your desired smoothness. If you don’t have an immersion blender, carefully transfer the mixture in batches to a standard blender, blending until smooth.

          Stir in Coconut Milk: Return the blended soup to the pot (if using a standard blender) and stir in the rich coconut milk for added creaminess. Warm the soup gently over low heat, seasoning it with salt and freshly ground black pepper to taste.

            Serve: Ladle the luscious soup into bowls and garnish with a sprinkle of freshly chopped cilantro or parsley. Serve alongside lemon wedges for guests to squeeze over their soup, adding a zesty brightness to each bowl. Enjoy this soothing warm soup!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                Presentation Tips: Serve the soup in rustic bowls; add a drizzle of coconut milk on top for visual appeal and place the lemon wedges on the side, inviting your guests to add a splash of citrus as they please.