Roasted Sweet Potato, Carrot and Red Lentil Soup

This roasted sweet potato, carrot, and red lentil soup is a warm hug in a bowl: Rich, velvety, and full of Indian-inspired spices. The sweetness of the roasted vegetables pairs beautifully with the earthiness of the lentils, while fragrant notes of garam masala, chili, cumin and coriander bring it all together. Nourishing, flavorful, and naturally comforting, it’s the kind of soup that makes chilly days feel instantly brighter.

Prep Time 15

Bake / Cook Time 30

Total Time 45

Equipment

Spatula

Medium Bonmat™

Baking Sheet (M)

Ingredients

ROASTED VEGGIES

▢ 1.35 Lbs (610 g) Sweet Potatoes (about 4/5 | Sliced)
▢ 1.35 Lbs (610 g) carrots (about 4/5 | Sliced)
▢ 4 Garlic Cloves
▢ 2 Tbsp (28 g) olive oil (or Ghee)
▢ 1 1/2 Tbsp (9 g) garam masala
▢ 2 tsp (4 g) chili powder

Instructions

Line 2 baking sheet with parchment paper. NOTE: For this recipe, I used my Medium Bonmat on the top of a Medium Perforated Baking Sheet. Set aside.
Preheat oven to 425℉/200℃.

ROASTED VEGGIES PREPARATION

Peel both sweet potatoes and carrots, trim off the ends. Slice them into 1/3-inch | 1 cm slices.
Set aside on the baking tray.
NOTE: For this recipe I used 2 baking trays as the carrots and sweet potatoes do not cook at the same speed.
In a small bowl, mix in the olive oil together with the spices: garam masala and chili powder.
Drizzle the preparation on top of the veggies. Toss so all pieces are well coated with olive oil and seasonings.
Arrange the carrots and sweet potatoes a single layer so they do not overlap. Add the garlic cloves in their shells.
Roast - 25 minutes at 425℉/200℃ or until cooked through and nicely caramelized and browned around the edges. Remove from oven to cool down.

RED LENTIL SOUP PREPARATION

To a large saucepan, drizzle the olive oil and place over medium heat.
Add the chopped celery, green onions, sweet onions, fresh coriander, ground cumin and ground coriander.
Stir and cook until fragrant about a minute or so.
2 Tbsp olive oil, 1 sweet onion, 4 Garlic Cloves
Add the red lentils and stir.
Pour the spring water and vegetable stock. Season with salt.
Increase the heat to high and bring to a boil.
Then, reduce the heat to medium-low, cover, and simmer until lentils and vegetables are soft, about 30 minutes.
Add the roasted vegetables together with the roasted garlic (out of its shell). Cook for 5 minutes.
NOTE: Set aside a few roasted vegetables to top the soup with before serving.
Purée soup in the pot with an immersion blender until smooth. Increase the heat to medium and cook until simmering, about 10 minutes.
Once your Garam Masala Spiced Sweet Potato and Carrot Soup is ready, serve with fresh coriander, yogurt, and honey. Enjoy! Autumn Leaves & Pumpkins Please!