Preheat & Roast: Preheat your oven to 200°C (180°C Fan-forced). On a large baking tray, toss the chopped carrots and sweet potato with the olive oil, smoked paprika, cumin, and turmeric. Roast for 20-25 minutes, or until tender and lightly caramelised at the edges.
1 tbsp Olive Oil, 2 medium Carrots, 1 large Sweet Potato, 1 tsp Smoked Paprika, 1 tsp Ground Cumin, ½ tsp Turmeric
Sauté Aromatics: While the vegetables are roasting, heat a large soup pot or Dutch oven over medium heat. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
1 medium Brown Onion, 2 cloves Garlic
Combine & Simmer: Add the roasted vegetables to the pot. Stir in the rinsed red lentils and pour over the vegetable stock. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, until the lentils are completely soft.
1 cup Dried Red Lentils, 4 cups 1L Low-Salt Vegetable Stock
Blend: Use an immersion blender to blend the soup directly in the pot until it's smooth and creamy. If you don't have one, carefully transfer the soup in batches to a regular blender and blend until smooth.
Season & Serve: Return the soup to the pot if necessary. Season with salt and pepper to your liking. Serve hot, garnished with a swirl of Greek yoghurt, fresh herbs, and a sprinkle of seeds if desired.
Salt and freshly ground Black Pepper, A dollop of natural Greek yoghurt, A sprinkle of fresh, Toasted pumpkin seeds for crunch
