Roasted carrot lentil soup with chestnuts and chili oil
User Reviews
5
Roasted carrot lentil soup with chestnuts and chili oil
Description
This soup begins by roasting diced onion, celery, sliced carrots, garlic cloves, and sliced ginger with smoked paprika to develop caramelized, deep flavors. The spices are toasted separately with cumin and coriander seeds, turmeric, and optional red pepper flakes, then combined with red lentils, vegetable stock, and maple syrup as a sweetening agent. The mixture simmers until lentils are tender.
Adding the roasted vegetables and coconut milk before blending creates a richly creamy, smooth soup with notes of smokiness, sweetness, and warmth from the spices. The final touch of chili oil, roasted sliced chestnuts, ground black pepper, and fresh cilantro leaves garnish the soup, providing contrast in texture and an elevated flavor profile.
This soup can be served hot and works well as a comforting starter or main course. The coconut milk base and roasting of ingredients give it a unique depth and creaminess compared to standard lentil soups.
For additional texture, some cooked lentils can be set aside before blending and added back afterward. The soup's consistency can be adjusted with water when reheating if it thickens too much.
Ingredients
To Roast:
- 4 teaspoons extra virgin olive oil
- 1 cup onion diced
- 2 celery diced, stalks
- 1 ½ lb. carrot thinly sliced
- 4 cloves garlic peeled
- 1 inch ginger 2.5 cm., sliced
- 1 teaspoon smoked paprika
For the soup base:
- 2 teaspoons extra virgin olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon Turmeric
- ½ teaspoon red pepper flakes optional, crushed
- 1 ¼ cups red lentils split
- 6 cups vegetable stock or water, unsalted
- 4 teaspoons maple syrup
- 1 cup coconut milk full-fat
- ¾ teaspoon salt or to taste
(Optional) to garnish:
- coconut milk or unsweetened plant-based yogurt
- Chili oil
- ⅓ cup chestnuts sliced, roasted
- black pepper ground
- cilantro leaves
Instructions
- Preheat the oven to 400°F (205°C).
- In a mixing bowl, combine olive oil, diced onion, celery, sliced carrots, whole peeled garlic cloves, slices of ginger, and paprika.
- Spread the seasoned vegetables out onto a parchment paper lined baking pan and roast for 30 minutes until they are tender.
- In a medium pot, heat extra virgin olive oil over medium-high heat. After 90 seconds, when the oil is hot, add cumin seeds, coriander seeds, turmeric and crushed red pepper flakes.
- After 60 seconds, when the spices have become fragrant, stir in split red lentils, unsalted vegetable stock or water, and maple syrup.
- Place a lid on the pot and cook for 20 minutes over medium heat until the lentils are tender.
- Add the roasted vegetables, full-fat coconut milk and salt to taste.
- Blend the contents of the pot either in a blender in batches, or using an immersion blender until completely smooth.
- Serve the soup hot, garnished with a drizzle of coconut milk or unsweetened plant-based yogurt. Finish with a swirl of chili oil for a kick, sliced roasted chestnuts, and fresh cilantro leaves.
Notes
- Take care when roasting vegetables to develop caramelized edges without burning, as this enhances flavor.
- Homemade vegetable stock elevates the soup's depth; consider making your own with aromatics and mushrooms.
- To add texture, reserve some cooked lentils before blending and stir them back into the pureed soup.
- If the soup thickens during storage, thin it with water when reheating to achieve desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Yield: 3 quarts)
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1320mg | 55% |
| Potassium | 892mg | 19% |
| Fiber | 15g | 60% |
| Sugar | 12g | 24% |
| Vitamin A | 19635IU | 393% |
| Vitamin C | 12mg | 13% |
| Calcium | 88mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
