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Roasted Carrot and Red Lentil Soup
About 7 cups soup Active 20 min Total 55 min
Roasted carrots give red lentil soup a deep orange color and a gentle sweetness. The lentils cook separately in the pot while the carrot edges color in the oven, so the two jobs happen together. After blending, lemon juice adds a little lift and yogurt makes a cool finish. There is no need for a spice blend to give this soup personality. The flavor comes from browned vegetables, softened onion, and the contrast of warm soup with tangy yogurt.
Let the carrots do the browning
Cut the carrots into pieces of similar thickness so thin tips do not burn while thick ends stay firm. A crowded tray can make them steam. Spread them in one layer, then turn once when the undersides have taken on color. Their edges should be bronze, not black. Red lentils soften and lose their shape more quickly than green or brown lentils, which makes them particularly useful for a smooth soup. Do not substitute another variety without changing the simmer time.
Keep the finishing flavors separate
Blend the roasted carrots and cooked lentils until the soup is as smooth as you like. A little texture is welcome, but hard lentil pieces are not; simmer longer before blending if needed. Add lemon only after the vegetables are tender. The yogurt belongs on top rather than in a boiling pot, where it can split. Drag a spoon once through each dollop for a simple swirl, leaving some plain yogurt to contrast with the sweet carrot base.
A soup that freezes usefully
Leave the yogurt out of any portions intended for the freezer. The carrot-lentil base freezes more smoothly on its own, and fresh yogurt is easy to add after reheating. Lentils continue to thicken as they cool, so a stored portion may need a little water. Reheat while stirring from the base, then check that the center is thoroughly hot before serving.
Ingredients
- 1 1/2 pounds (680 g) carrots, peeled and cut into 1/2-inch diagonal pieces
- 2 tablespoons olive oil, divided
- 3/4 teaspoon fine salt, divided
- 1 medium yellow onion, diced
- 1 cup (190 g) dry red lentils, rinsed
- 4 cups (960 ml) low-sodium vegetable broth, labeled pepper-free and chili-free
- 1 cup (240 ml) water, plus extra as needed
- 2 tablespoons lemon juice
- 1/2 cup (120 g) plain yogurt
- 2 tablespoons chopped fresh parsley
Set out
Rimmed baking sheet, Large soup pot, Immersion blender
Allergens
Milk. Check ingredient labels and substitutions.
Make it
- Heat the oven to 425°F/220°C. Toss the carrots with 1 tablespoon oil and 1/2 teaspoon salt on a rimmed tray. Roast for 25–30 minutes, turning once, until tender and browned at the edges.
- Meanwhile, heat the remaining tablespoon oil in a large pot over medium heat. Add the onion and remaining 1/4 teaspoon salt. Cook for 7 minutes, stirring, until soft.
- Add the rinsed red lentils, broth, and cup of water. Bring to a simmer, partly cover, and cook for 20 minutes, until the lentils are very soft. Stir occasionally to prevent sticking.
- Add the roasted carrots and simmer for 3 minutes. Blend with an immersion blender until smooth, adding extra water in 2-tablespoon amounts if needed.
- Take off the heat and stir in the lemon juice. Divide among 6 bowls.
- Spoon a little yogurt onto each serving and swirl once with the tip of a spoon. Scatter with parsley and serve.
A useful detail
Check the lentils for small stones before rinsing. Their orange color turns pale as they cook; softness, rather than color, tells you when they are ready to blend.
Make it your own
- Replace half the carrots with peeled parsnips for a more earthy soup.
- For a dairy-free finish, omit the yogurt or use an unsweetened plant yogurt; check its label for soy or tree-nut allergens.
Keep it well
Cool in shallow containers and refrigerate within 2 hours at 40°F/4°C or below for up to 4 days. Freeze the soup without yogurt for up to 3 months. Reheat to 165°F/74°C and add cold yogurt after ladling.