Roasted Curried Carrot and Sweet Potato Soup with Crispy Roasted Lentils

Yes, I did this….In the peak of our summer I made a Roasted Curried Carrot and Sweet Potato Soup with Crunchy Roasted Lentils πŸ™‚ . I just had to…I was craving soup and this is one soup I love, and not only that, I love carrots :-), the slight flavour of the curry and crispy lentils, and, and, and…. Yes, I know I shared a salad with the crispy lentils, but they are just so amazing….

I bet you all think I am crazy…but in my defense, today was a bit of a cloudy day.Β  In fact, there was not a trace of sun, and to top it all, it was not even humid !!!Β  Whatever, this soup happened, and it was delish !!!!

Roasted Curried Carrot and Sweet Potato Soup with Crispy Roasted Lentils

Preparation time:Β  10 minutes

Cooking time:Β  20 minutes

Total time:Β  30 minutes

Makes 4 cups


a little olive oil for saute’ing

1 cup chopped onion

2 fat garlic cloves, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

4 fresh bay leaves

3 centimeters fresh ginger, chopped

1 teaspoon curry powder (mine is a hot one! )

500 grams chopped fresh carrot

150 grams chopped fresh sweet potato

2 cups vegetable stock

Salt and Pepper


In a medium-sized pot, saute’ the onion with a little oil, then add the garlic, spices, bayleaves, ginger and curry powder.Β  Allow to cook for a few minutes until onions are cooked and the aromas of the spices are nice and strong.Β  Then add the carrots, sweet potato and stock. Once the stock has reached boiling point, reduce the heat to simmer and let the soup cook until all the vegetables are soft and cooked through. Taste, and if salt and pepper are necessary then add.

Bring out the blender, and blend the soup until smooth.

Top with the roasted lentils.

Enjoy πŸ™‚

23 thoughts on “Roasted Curried Carrot and Sweet Potato Soup with Crispy Roasted Lentils

  1. As a physician, when I hear about “uncontrolled cravings” expressed by a female, I MUST rule out pregnancy!!!! πŸ˜€
    Now that we likely ruled that out, this is another quality food that also happens to satisfy “comfort needs” (ex, creamy texture and lots of flavor) without compromising health. Another AMAZING dish!! πŸ™‚

    Liked by 2 people

  2. Pingback: Yummy Roasted Curried Carrots and Sweet Potato Soup- –

  3. That looks delicious, Lynne. I made a carrot soup recently and it came out pretty good, but adding sweet potato sounds fabulous. And I like anything curried. I want to know how you roast lentils. Do you cook them and then season and roast them? That sounds like a healthy and fun snack in addition to the soup garnish. Thanks as always for the healthy recipe. πŸ˜€

    Liked by 1 person

    • Thanks so much Diana. Curried anything generally is always good. We are in autumn here now, so am looking forward to making all those heart-warming meals and curries. About the roasted lentils….
      To Roast Lentils:
      Cook lentils as per packet instructions. I don’t cook mine too much as I like a bit of texture. Drain and dry them thoroughly with the help of kitchen towels and the lentils spread out individually. Once completely dry, place them on a baking tray with a little olive oil, salt and pepper and roast until crispy in a preheated oven at about 180 degrees Celsius / 350 degrees Fahrenheit. They pretty much go black and shrink…it is a good sign πŸ™‚ . Once done, let them cool and then go crazy and add them to EVERYTHING !!!
      Diana, these are such an awesome snack. I hope you enjoy them. πŸ™‚

      Liked by 1 person

      • Yay! Thanks for taking the time to explain, Lynne. I sort of guessed, but I would have worried a little as they went black. I’m turning more and more things into “snack food” and the family is loving it – even the grandkid. We eat more kale than we’ve ever eaten before and this will add lentils as well. Yum!

        Liked by 1 person

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