This simple and delicious Vegan Roasted Carrot Soup with lentils and Moroccan spices is the perfect hearty dish for any occasion. This rich, velvety soup has a unique flavor that’s beautifully balanced, and it’s both healthy and satisfying!

Why You Should Try This Soup:

I used to be indifferent about carrots—especially when it came to putting them in soups. Carrots would occasionally find their way into borscht or chili, and I’d bake them into moist carrot cakes for special occasions. But everything changed once I discovered roasted carrots. Roasting them brings out their natural sweetness in a way that no other method can match. Caramelized on the outside, yet creamy on the inside, roasted carrots elevate this soup to another level.

The Magic of Roasting:

When you roast carrots, the heat intensifies their sweetness. You’ll get a crispy, caramelized exterior and a tender, creamy interior—perfect for blending into a smooth soup. What’s even better is that the roasted flavor stays with the soup!

To add extra depth, I incorporate a Moroccan-inspired spice mix, featuring Ras-el-Hanout, sweet paprika, turmeric, and a hint of chili pepper. This combination brings an incredible complexity to the soup. With garlic, fresh parsley, and red lentils for texture, it all comes together beautifully!

The Health Benefits:

Carrots are packed with beta-carotene, fiber, antioxidants, and essential vitamins and minerals that support healthy skin, improve vision, and help regulate blood pressure. Their nutritional value makes them a fantastic addition to any diet.

Additionally, roasting is one of the healthiest cooking methods. It helps to retain most of the nutrients while enhancing the flavor. And when paired with lentils, which are rich in fiber and essential nutrients, you get a hearty, nutrient-dense meal that supports digestion, heart health, and more.

Making This Soup:

The process of making this soup is easy and straightforward:

1. Roast the Carrots: Preheat the oven and arrange your carrots on a baking tray, drizzle with olive oil, and season with salt and pepper. Add a head of garlic, and roast for 25-30 minutes until golden and tender.

2. Prepare the Lentils: While the carrots roast, boil red lentils in a pot for about 15 minutes, until tender.

3. Blend the Soup: Once the carrots and garlic are roasted, transfer them to a pot, add water to cover the vegetables, and bring to a boil. Add your spices, blend everything until smooth, then mix in the cooked lentils.

4. Garnish and Serve: Serve the soup with fresh parsley and a drizzle of olive oil. For an extra treat, enjoy it with a side of naan bread or another type of flatbread.

Why You’ll Love This Soup:

• The roasted garlic adds a sweet, mellow flavor that complements the earthy carrots beautifully.

• The Moroccan spices bring warmth and complexity, without being overwhelming.

• The lentils provide texture, making each spoonful satisfying and hearty.

• It’s a vegan dish, rich in nutrients, perfect for a light yet filling meal.

Recipe Variations:

• Make it spicy: Add more chili pepper for a little heat.

• Skip the lentils: If you prefer a smoother soup, omit the lentils and enjoy a creamy, pureed version.

• Add other vegetables: Feel free to toss in parsnips, sweet potatoes, or squash for added variety.

Final Thoughts:

This Vegan Roasted Carrot Soup with Lentils is a versatile, flavorful, and nutritious option that’s easy to prepare, and it will quickly become a favorite in your recipe rotation. It’s perfect for meal prep, and its unique flavor profile will keep you coming back for more!

Enjoy this comforting soup any time, and serve it with some naan bread for the ultimate experience!

Recipe:

Ingredients:

• 1 kg (2.2 lbs) carrots (peeled or unpeeled)

• 1 head garlic

• 1 tbsp olive oil

• 1/4 tsp freshly ground black pepper

• 1/4 tsp salt

• 100 grams (1/2 cup) red lentils

• 1 tsp Ras-el-Hanout

• 1 tsp turmeric

• 1/2 tsp sweet paprika

• 1/4 tsp freshly ground black pepper

• 1 small red chili pepper (optional)

• 4-5 tbsp chopped flat-leaf Italian parsley (for garnish)

• Naan bread (optional, for serving)

Instructions:

1. Preheat your oven to 200°C (400°F). Cut carrots into sticks (or leave whole). Arrange them on a baking tray with the top of the garlic head cut off and place it with the carrots. Drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.

2. While the carrots roast, boil the lentils in a saucepan for about 15 minutes or according to package instructions.

3. Once the carrots are done, transfer them to a pot with peeled garlic cloves. Add warm water to cover, and bring to a boil. Add spices, blend until smooth, and stir in lentils.

4. Serve in bowls with fresh parsley and a side of naan bread if desired. Enjoy!