It was a rainy, dreary weekend. Which is why I decided to made this wonderful roasted carrot soup. And now it’s sunny and around 70 degrees. That’s typical, unpredictable Texas weather for you.
But rain or shine, this recipe has the perfect balance of vegetables and spices – it was absolutely delicious. I paired it with my zucchini bread and devoured every last drop in my bowl!
- 1 pound carrots, peeled & cut into 1/2 inch pieces
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 1 small fresh bay leaf
- 1 ½ Tablespoons olive oil
- 2/3 cup lentils
- 5 cups chicken stock or vegetable stock
- 1 teaspoon ground cumin seeds
- ½ teaspoon paprika
- 1 large garlic clove, minced
- ½ teaspoon turmeric
- Sea salt to taste
Preheat oven to 375°F. Coat carrots in olive oil and place in a baking dish. Roast covered for 30 minutes.
Meanwhile, sauté onions with bay leaf in remaining olive oil over medium heat until they are tender and starting to color. Add garlic and cook for a minute.
Stir in spices, roasted carrots and lentils. Give them a quick stir and add stock.
Bring to a gentle simmer and cook for about 45 minutes, until carrots and lentils are tender.
Puree soup until smooth and season with salt. Serve with whatever toppings you prefer and with fresh-baked zucchini bread.