Roasted Sweet Potato and Carrot Soup with Lentils
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Vanilla and Bean · by Traci York★ 4.8 (4)

Roasted Sweet Potato and Carrot Soup with Lentils

NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 24%
CARBS 61G58% OF CAL
10G FIBER1G ADDED11G INTRINSIC39G OTHER12G TOTAL SUGAR
FAT 16G35% OF CAL
5G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy soup with roasted sweet potato and carrot, red lentils, ginger, and rosemary. A vibrant, satisfying dinner ready in about 45 minutes.

mainamericansoupbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 1 1/3 pounds (600 grams) Red Garnet Sweet Potatoes
  • 11 ounces (320 grams) Orange Carrots (about 3 medium carrots, unpeeled, diced into about 1" chunks (2 cups))
  • 3 tablespoons Olive Oil (divided)
  • 1/2 Large Head of Garlic (plump cloves, about 3 large or 6 small cloves)
  • 1 1/4 cups (155 grams) Diced Yellow Onion (medium dice, about one large onion)
  • 1 cup (180 grams) Dry Red Lentils
  • 1 1/2 tablespoon Fresh Grated Ginger (no need to peel)
  • 3 inch (7.6 centimeters) Stem of Fresh Rosemary (leaves removed, stem discarded)
  • 1/4 teaspoon Fine Sea Salt (adjust to taste)
  • 7 cups (1.65 kilograms) Vegetable Broth (I use low sodium broth)
  • 3 teaspoons Fresh lemon Juice ( adjust to taste + serve lemon wedges on the side)
  • 1/2 cup (100 grams) Heavy Cream*
  • Fresh Ground Black Pepper
PREP
20M
SODIUM
419MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.