Spiced Roasted Carrot, Parsnip, Lentil Soup

Serves: Six | Prep: 20 min | Cook: 35 min

Ingredients:

Spiced Roasted Carrot, Parsnip, Lentil Soup:
1 lb carrots, cleaned, trimmed, and cut into 1-2-inch slices.
1 lb parsnips, cleaned, trimmed, and cut into 1-2-inch slices.
3 Tbsp olive oil, divided
1 tsp salt
1/2 tsp pepper
1 onion, chopped
3 garlic cloves, minced
2 tsp fresh ginger, minced
1 tsp ground coriander
1 tsp turmeric
1 tsp mild curry powder
1/2 tsp cumin
1/4 tsp red pepper flake
8 cups vegetable stock
1 cup red lentils, rinsed
1/2 cup creme fraiche

Directions:
Preheat your oven to 400F/200C. Line a baking tray with baking paper.

Spread carrots and parsnips out on the prepared tray. Drizzle with 2 Tablespoons of olive oil, salt and pepper. Roast for 20–25 minutes, stirring halfway through.

Meanwhile, heat the remaining 1 Tablespoon of olive oil in a Dutch Oven over medium heat. Saute the onion for 3–5 minutes, until soft, then add the garlic and ginger, cooking for 30–60 seconds. Stir in the ground coriander, turmeric, mild curry powder, cumin, and red pepper flakes, letting the spices toast for another 30–60 seconds. Pour in the stock and lentils, bring to a boil, then reduce to a simmer and cook for about 20 minutes, until the lentils are tender. Add the roasted vegetables and blitz with an immersion blender until smooth.

Remove from the heat and stir in the creme fraiche until smooth and warmed through.

More Delicious Recipes:
Roasted Tomato Garlic Soup
Roasted Red Pepper Garlic Tomato Soup
Leek and Potato Soup
Roasted Cumin Carrot Coconut Soup
Farmhouse Vegetable Soup with Pan Fried Croutons
Roasted Butternut Squash Tomato Garlic Soup
Beer Batter Bread with Honey Butter
Buttermilk Bread