This is a beautiful silky smooth fall inspired Roasted Carrot Red Lentil Soup with a bit of added texture from the carrot top pesto. The roasted carrots mixed with the red lentils are a harmonious blend. It is a delightful soup all on its own or with the addition of the carrot top pesto, which adds another facet of savory flavors.
It has really started to feel like fall around here with the cold air of the mornings and nights. Growing up in L.A., there is really no such thing as fall. Not like when I lived in Oregon with all the outstanding vibrant fall colors and crisp cold air. Fall in Northern California isn’t like Oregon but it’s a little more colorful than L.A. Now is the time to enjoy a nice warm bowl of soup, curled up on the couch with a cozy blanket by the fireplace.
Fall represents a time of letting go, releasing the old and embrace the new. Fall is truly a time of transition. As the leaves fall off the trees, they bare their branches to remind us how all things in life come and go.
This is the perfect healthy soup to start off the fall season. The carrot and carrot tops both contain antioxidants, which helps to keep colds away. The carrot tops provide chlorophyll and more than 6 times the vitamin C than the carrots themselves. Together they are even more nutritious than on their own.
I like a dry Rosé wine with this soup but it’s also good with a Pinot Gris or hot cup of tea.
Roasted Carrot Red Lentil Soup Recipe:
8 to 10 servings
- 7 to 8 (2 pounds) Carrots
- 1 to 2 Tablespoons Extra Virgin Olive Oil
- 2 Cups Dried Red Lentils
- 1/2 White Onion – diced
- 2 Garlic Cloves – minced
- 2 Vegetable Bouillon Cubes
- 1/3 Cup Dry White Wine
- 10 Cups Filtered Water
- 1/2 Teaspoon Dried Thyme or 1 Teaspoon Fresh
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1 Tablespoons Sea Salt
- 1 1/2 Cups Carrot Tops
- 1/2 Cup Fresh Basil
- 3/4 Cup Raw Walnuts
- 3/4 Cup Aged Asiago Cheese
- 1/2 Cup Extra Virgin Olive Oil
- 2 Clove Garlic
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1/2 Teaspoon Sea salt
Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for 5 minutes, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.
Add the white wine and bouillon cubes, mash the bouillon, cook until wine is reduced and syrupy.
Measure, sort and rinse lentils until water runs clear. Add lentils and water, bring to a boil then reduce to medium low heat. Skim off the starch and cook until lentils are soft. (about 15 – 20 minutes)
Add the lentils and carrots to a food processor or blender and puree in 2 to 3 batches. Or use an immersion blender right in the pot.
Carrots contain beta-carotene that is then converted into vitamin A in your liver and helps restore vision. They lower the risk of coronary heart disease and are high in antioxidants that help in cancer prevention. They may also help with blood sugar regulation, delay the effects of aging, and improve the immune system.
Carrot tops are very healing and can help rid the body of toxins due to their antiseptic, diuretic and stimulating properties. They are full of chlorophyll, antioxidants, vitamins, minerals, and trace elements, especially Vitamin K, potassium and they contain 6 times more Vitamin C than the carrot themselves.