Roasted Carrot and Red Lentil Soup
A vegan, silky blended soup with caramel-sweet roasted carrots, red lentils, harissa, and a swirl of coconut cream.
6 people · prep 15 min · cook 45 min · Total 1 uur
Ingredients
- 800 gcarrots (peeled, roughly chopped)
- 200 gred split lentils (rinsed)
- 1 piecewhite onion (roughly chopped)
- 4 clovegarlic
- 2 tbspharissa paste
- 1.5 tspground cumin
- 1.2 lvegetable stock
- 80 mlcoconut cream (plus extra to swirl)
- 3 tbspolive oil
- 2 tbsplemon juice
- salt and pepper (to taste)
Method
- 1.Toss carrots with 2 tbsp olive oil, salt, and pepper. Roast at 220 °C for 25 minutes until caramelised and tender.
- 2.Heat remaining oil in a large pot. Cook onion until soft, 5 minutes. Add garlic, cumin, and harissa; cook 1 minute. Add lentils, roasted carrots, and stock; bring to a boil then simmer 20 minutes.
- 3.Blend until completely smooth with an immersion blender. Stir in coconut cream and lemon juice; adjust seasoning.
- 4.Serve in bowls with an extra swirl of coconut cream, a dash of harissa, and warm bread alongside.