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Indulge in a bowl of warmth and goodness with our mouthwatering Creamy Carrot and Lentil Soup! Made with roasted carrots, caramelized onions, apple, pear, and a blend of spices, this soup is a perfect harmony of flavors. Plus, it’s packed with nutritious red lentils and white beans for that extra protein boost!
10 carrots
1 potato
2 onions
1 apple
1 pear
1 and 1/2 tablespoons kosher salt
1 teaspoon black pepper
1/2 teaspoon ginger
1/2 teaspoon Gefen Cinnamon
1/2 cup red lentils
1 can white beans
12 ounces cauliflower
1/2 cup soy milk
2 tablespoons Gefen Olive Oil, plus a bit more
cilantro, for garnish (optional)
Preheat oven to 400 degrees Fahrenheit.
Peel the carrots and chop one potato. Toss the peeled carrots in two tablespoons olive oil, half a tablespoon salt, black pepper, ginger, and cinnamon. Roast them whole in the oven for about 40 minutes.
While the carrots are roasting, chop the onions and caramelize them in olive oil in a pot over medium heat for twenty minutes, stirring occasionally.
Chop the apple and pear and add to the caramelized onions to assist in the caramelization process.
Incorporate red lentils and white beans into the onion mixture.
Once the carrots are ready, add them to the pot along with cauliflower.
Blend the mixture until smooth. Optionally, leave some chunks if desired.
Add soy milk to the mixture and blend again until smooth. Adjust seasoning if necessary.
Serve hot, garnished with cilantro if desired. Optionally, serve with garlic bread or garlic croutons.
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