Smoky Lentil and Roasted Carrot Soup

What you need

Ingredients

• 700 g carrots, peeled and sliced
• 200 g red lentils, sorted and rinsed
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika labelled gluten-free
• 1 tsp ground cumin labelled gluten-free
• 1 litre vegetable stock confirmed gluten-free
• 1 tbsp lemon juice
• Fresh parsley or coriander
• Salt and black pepper from uncontaminated containers

Cooking method

Step by step

1. Heat the oven to 210°C conventional or 190°C fan. Roast the carrots with half the olive oil for about 25 minutes.
2. In a clean large pot, soften the onion in the remaining oil. Add garlic, paprika and cumin for 30 seconds.
3. Add the rinsed lentils, roasted carrots and verified gluten-free stock.
4. Simmer for 20 minutes until the lentils are soft.
5. Blend with a clean blender or stick blender until smooth, then add lemon juice and adjust the seasoning.
6. Serve with fresh herbs. Cool leftovers promptly in shallow containers before refrigerating.