The Pioneer Woman Tasty Kitchen
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Spicy Roasted Carrot and Red Lentil Soup

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Level: Easy

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Description

Spicy Roasted Carrot and Red Lentil Soup is a hearty and delicious soup for fall!

Ingredients

  • 12 ounces, weight Carrots, Peeled And Roughly Cut
  • 4 cloves Garlic, Peeled
  • 1 whole Onion, Peeled And Chopped
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 4 cups Low-sodium Chicken Broth (or Vegetable Broth)
  • 1-½ cup Water
  • 2 cups Red Split Lentils
  • 1 Tablespoon Ground Ginger
  • 1 Tablespoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • ½ teaspoons Cayenne Pepper, Or To Taste
  • 2 teaspoons Salt, Or To Taste
  • 1 teaspoon Pepper
  • ½ cups Heavy Cream
  • 1 Tablespoon Cumin Seeds (optional)

Preparation

Preheat the oven to 375 F.

On a baking sheet with sides, add the carrots, garlic and onion. Drizzle with olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Mix to coat all vegetables with olive oil.

Bake for 30 minutes. Remove from oven.

While vegetables are baking, place a large pot over medium-high heat. Add chicken broth and water to pot. Add lentils, ginger, ground cumin, ground coriander, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper. Bring to boil. Reduce heat to simmer and simmer uncovered 25 minutes.

Add heavy cream and continue heating 5 more minutes. Add carrots, garlic and onions into the pot to warm through. Use an immersion blender or blender to puree soup (I used immersion blender).

Place a small frying pan over medium heat. Add the cumin seeds and toast 1 minute.

Serve soup in bowls and sprinkle with cumin seeds.

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