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Cream of Red Lentil and Roasted Carrot Soup

Soup outside in the snow.
Cozy perfection in a bowl: Creamy red lentil and roasted carrot bliss on a cold winter day.

Cozy up with a Bowl of Creamy Red Lentil and Carrot Soup.

On a chilly winter day, dive into a bowl of pure coziness with this cream of red lentil and roasted carrot soup! Imagine the hearty hug of red lentils dancing with the sweet kick of roasted carrots, creating a flavor fiesta that'll turn any frown upside down. This soup isn't just warmth in a bowl; it's a party for your taste buds. Creamy goodness and roasted charm – it's like a winter carnival for your mouth! So, grab a spoon, forget the cold, and let the delicious festivities begin.

Prep Time:   10 min                  Cooking Time: 30 - 40 min           Servings:  6 to 8



2 Cups of Lentils, dry

3 Large Carrots, cubed

1 Medium Vidalia Onion, Cubed

1 Head of Garlic

1 14oz Can of Coconut Cream

4 Cups of Vegetable Broth

3 – 4 Tbsp Extra Virgin Olive Oil



Roasted Garlic & Onion seasoning (shout outs to Marshalls)




Dairy/Non Dairy Yogurt

Dairy/Non Dairy Cheese

Dairy/Non Dairy Sour Cream

Soup outside in the snow.
Cream of Red Lentil & Roasted Carrot Soup


  1. Preheat the oven to 400 degrees.

  2. At the same time, take 2 cups of dried Red Lentils and combine that with 4 Cups of water and put it in a pot.

  3. Bring it to a boil, then simmer for about 20 minutes (or until Lentils are no longer chewy)

  4. While the Lentils are cooking, chop up the 3 Large Carrots and Yellow Onion into cubes and toss in some Extra Virgin Olive Oil, Salt & Pepper, & Roasted Onion & Garlic Season. Then place them on a lined baking sheet.

  5. Cut the top off of the head of the garlic and sprinkle some Extra Virgin Olive Oil and Salt & Pepper on top and place it on the same baking tray as the Carrots & Yellow Onions

  6. Put the baking tray into the oven for 15-20 minutes, then on broil for 2-3 minutes.

  7. Then, into a high-powered blender (I use a Blendtec, but a Vitamix or other high-powered blender should work) put in the: 4 Cups of Vegetable Broth, the can of Coconut Cream, 2 Cups of the cooked Red Lentils, the Roasted Carrots & Yellow Onions, and 4-6 cloves or the Roasted Garlic (the more the merrier!)

  8. Blend for at least 30 seconds, but I recommend doing it for 60-90 (especially one that will heat the soup up for it while it blends).

  9. Garnish with your choice of cilantro, as well as dairy and non dairy versions of yogurt, cheese, & sour cream.

  10. ENJOY!


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