Roasted Carrot and Ginger Soup with Lentils

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Creamy, delicious and warming, this hearty roasted carrot and lentil soup is bursting with flavour and makes the perfect meal with some home-baked bread for chilly winter nights. It's ready in under an hour, plus it's dairy and gluten-free.

 

700 g / about 6 Large carrots, peeled and roughly chopped 1/2 tsp Fennel seeds, crushed 4 tbsp Olive oil 1 Yellow onion, peeled and chopped 3 Garlic cloves, sliced 2 tbsp Ginger, coarsely grated 1 tsp Turmeric 3 Thyme sprigs, plus extra sprigs to serve 1.2l Homemade broth 150 g Dried lentils (I used black lentils) 450 ml Water

1. Preheat the oven to 180C/350F. Place carrot, fennel seeds and 3 tablespoons of olive oil in a bowl, then season and toss. Tip onto a baking tray and roast for 30 minutes or until tender.
2. While carrots are roasting, cook the lentils in cold water in a saucepan. Bring to the boil, then reduce heat to low and cook for 25-30 minutes or until liquid is absorbed and lentils are tender.
3. Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add the ginger, turmeric, thyme, broth and roasted carrot, then cook, stirring occasionally, for 15 minutes.
4. Use an immersion blender to puree the soup until smooth or to desired consistency. Stir the lentils through the soup and cook over medium heat for 2 minutes or until warmed through.
5. Garnish the soup with extra thyme sprigs and serve with warm homemade bread.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com