I started out making another batch of Roasted Carrot Soup, but because I can never seem to make the same thing twice, it ended up morphing into something a little different. This soup was so tasty my husband called it magical and made humming noises while eating. It’s full of healthy vegetables and has an earthy sweet flavor that makes it an especially satisfying winter soup. Garnish with parsley, it complements the flavors in this soup especially well.
5 cloves of garlic
2 stalks of celery
1 tsp turmeric
1/2 cup red lentils
4 cups chicken or vegetable stock
juice of one orange
cayenne pepper, coriander, lemon pepper
Preheat oven to 400 F. Cut carrots into sticks and chop onion into large chunks. Peel garlic cloves and chop in half if large. Arrange carrots, onion, and garlic on a lined baking sheet. Sprinkle with salt and drizzle with oil (about 2 tablespoons). Roast for 15 minutes. Stir, then return to the oven for another 15 minutes.
While the carrots are roasting, chop the celery into small pieces. In a large pot, saute the celery with a tablespoon of oil and the turmeric and cayenne pepper. Add the red lentils and the stock.
Step 3 Simmer
Once the carrots etc. are done roasting, add them to the pot and simmer until the lentils disintegrate and the carrots are tender enough to cut with a spatula.
Step 4 Season
Add the orange juice, adjust the saltiness, and season to taste with coriander and lemon pepper.