Roasted Sweet Potato Carrot Lentil Soup
This Vegan Carrot Lentil Soup is made with roasted sweet potatoes and carrots that come together beautifully with warm spices and red lentils. A creamy, cozy winter soup full of comforting flavor. Garnished with roasted rosemary white beans.
Servings: 4 people
Equipment
- High speed blender
Ingredients
Roasted Sweet Potatoes and Carrots
- 1 pound sweet potatoes
- 1 pound carrots
- 2 ½ tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Roasted White Beans
- 15 ounces white beans canned, Cannellini, Navy, or Great Northern
- ½ tablespoon olive oil
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Carrot Lentil Soup
- 1 tablespoon olive oil
- 1 onion
- 5 garlic cloves
- 1 1-inch knob fresh ginger
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 1 apple
- 1 tablespoon maple syrup
- 1 cup red lentils
- 6 cups vegetable broth
- ½ cup coconut milk
Optional Garnishes
- Additional coconut milk for drizzling on top
- Minced parsley
- Sesame seeds
- Chili flakes
- Sumac
Instructions
- Preheat oven to 425F. Chop the sweet potatoes (you can leave the skin on) and the carrots. Spread out on a baking sheet and drizzle olive oil over top, and add the spices. Use a spatula or spoon to mix everything together. Bake 25-30 minutes, stirring the pan halfway.
- Drain and rinse the white beans. Pat dry. Add to a medium bowl and mix with olive oil, dried rosemary, salt, and pepper. Toss on a baking sheet and bake for 20-25 minutes, or until desired crispiness. Stir halfway.
- Chop the onion, peel and mince the garlic and ginger, and chop the apple.
- When the roasted veggies have about 10 minutes left, heat olive oil in a large soup pot over medium-high heat. Add the onion and sauté for 5 minutes. Then turn the heat to just below medium, add the garlic and ginger and sauté for a few more minutes. When ready, add the roasted sweet potatoes and carrots, along with the salt and red pepper flakes. Add the apple and maple syrup. Bring the heat to medium and stir to combine everything well. Cook for a few minutes to let the flavors come together.
- Add the lentils and broth to the pot. Bring to a bubble over medium-high heat, then simmer, covered, for 15 minutes.
- Transfer the soup to a blender, using a ladle. Be careful and place a towel over the lid as you blend on high until creating a creamy, smooth consistency. Transfer back to the pot, keeping warm over low heat until ready to serve. Stir in the coconut milk.
- Serve in bowls with a spoonful of the roasted white beans on top. Serve with any of the optional garnishes desired: drizzle of coconut milk, fresh parsley, sesame seeds, chili flakes, and sumac.