Spicy Roasted Carrot and Red Lentil Soup

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.