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Roasting carrots brings out their natural sweetness. Together, with roasted garlic, they add wonderful flavour to this pretty and satisfying split red lentil soup.
4 cups (1 L) chopped carrots
4 garlic cloves
5 Tbsp (75 mL) canola oil, divided
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 onion, diced
1 1/4 cups (310 mL) split red lentils
5 cups (1.25L) chicken or vegetable stock
3/4 cup (175 mL) whipping cream
to taste, salt and pepper
Chopped fresh herbs, such as dill, parsley, chives, or basil would make great garnish to this soup.