Smoky Red Lentil & Roasted Carrot Soup with Cumin-Lime Yogurt Swirl
This hearty vegetarian soup layers the earthy sweetness of sheet-pan roasted carrots and onions with smoky spices and protein-rich red lentils, all blended into a creamy slow-cooker soup. Finished with a tangy cumin-lime yogurt swirl, it’s warming, vibrant, and perfect for meal prep.
- 4 medium carrots, peeled and cut into chunks
- 1 large yellow onion, quartered
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1 cup red lentils, rinsed
- 3 whole garlic cloves, smashed
- 4 cups vegetable broth
- 0.5 cup plain Greek yogurt
- 1 medium lime, zested and juiced
- 0.5 tsp ground cumin (for yogurt swirl)
- 2 tbsp fresh cilantro, chopped (optional)
- 0.25 tsp freshly ground black pepper
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Instructions
Preheat oven to 400°F (200°C). Arrange carrots and onion on a sheet pan, drizzle with olive oil, sprinkle with smoked paprika, cumin, and 1/2 tsp salt. Toss to coat and roast until tender and slightly caramelized.
⏱️ 30 minutes 🌡️ 400°FTransfer roasted vegetables to a slow-cooker. Add rinsed red lentils, garlic, remaining salt, and vegetable broth. Stir to combine.
⏱️ 3 minutesCover and cook on LOW for 3 hours, until lentils and carrots are very soft.
⏱️ 180 minutesUsing an immersion blender (or regular blender in batches), puree the soup until smooth. Adjust seasoning with salt and black pepper as needed.
⏱️ 5 minutesIn a small bowl, mix Greek yogurt, lime zest, lime juice, and 1/2 tsp cumin. Swirl yogurt mixture into soup before serving and garnish with cilantro, if desired.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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