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Roasted Sweet Potato and Carrot Soup with Lentils

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A comforting roasted sweet potato and carrot soup with lentils, balancing rich flavors and warm spices, perfect for cool nights.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and cubed
  • 4 large carrots, peeled and chopped
  • 1 cup dried red or brown lentils, rinsed
  • 1 medium onion, chopped
  • 3 cloves garlic, smashed
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 4 cups vegetable stock
  • 1/2 cup light coconut milk (optional)
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes and carrots with olive oil, salt, and pepper. Roast for 30–35 minutes until browned.
  2. In a large pot, sauté onion and garlic until soft. Add spices and toast briefly.
  3. Add roasted vegetables, lentils, and vegetable stock. Bring to a simmer and cook for 20–25 minutes until lentils are tender.
  4. Blend the mixture with an immersion blender until smooth, or pulse in batches in a blender. Stir in coconut milk, adjust seasoning, heat through, and serve.

Notes

For a brighter finish, add a spoonful of plain yogurt and chopped herbs before serving. Store soup in airtight containers for up to 4 days, or freeze for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/roasted-sweet-potato-carrot-soup-lentils/

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