Roasted Carrot & Red Lentil Soup

Ingredients

• 1 1/2 pounds carrots (680 g), peeled and cut into 1/2-inch pieces
• 3 tablespoons olive oil, divided, plus a little to serve if desired
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3/4 cup dry red split lentils (150 g), rinsed and drained
• 4 cups low-sodium vegetable broth (960 ml), plus more to thin if needed
• 1 cup water (240 ml)
• 3/4 teaspoon fine salt, divided, plus more to taste
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh lemon juice, plus more to taste
• 2 tablespoons chopped fresh parsley

Method

1. 01

   Heat a conventional oven to 425°F (220°C). Toss the carrots on a rimmed sheet with 2 tablespoons oil and 1/4 teaspoon of the salt. Spread in one layer and roast for 25–30 minutes, turning once, until tender and browned at some edges. Cut a larger piece to check that its center is soft.

2. 02

   Meanwhile, heat the remaining tablespoon oil in a large soup pot over medium heat. Add the onion and cook for 6–7 minutes, until softened. Add the garlic, cumin, and coriander; stir for 30 seconds, keeping the spices from scorching.

3. 03

   Add the rinsed lentils, broth, water, remaining 1/2 teaspoon salt, and pepper. Bring to a simmer, then cook partly covered over low to medium-low heat for 18–22 minutes, stirring occasionally, until the lentils are very soft and beginning to break down.

4. 04

   Add the roasted carrots and simmer for 3–5 minutes. Blend with an immersion blender, keeping the blade submerged to limit splashes, until smooth. If using a countertop blender, allow the soup to cool enough for safe handling and follow its hot-liquid instructions; work in small batches and never seal hot soup into a personal blending cup.

5. 05

   Return the soup to gentle heat if needed and stir in the lemon juice. Add a little extra broth or water if it is thicker than you like, then taste and adjust the seasoning. Divide among four bowls, scatter with parsley, and add a few drops of olive oil if desired. The stated cook time allows the carrots and lentils to cook at the same time.

6. 06

   Use red split lentils for the smooth texture; whole green or brown lentils need different cooking times and will change the result. For a little heat, add a pinch of chili flakes with the spices.

7. 07

   Refrigerate leftovers within 2 hours in shallow covered containers for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator and reheat until hot throughout, stirring in water as needed because the soup thickens in storage.