This roasted carrot and red lentil soup is smooth, warming and full of flavour. Roasting the carrots in the air fryer first gives the soup a lovely sweetness, then the lentils cook right in with the Moroccan spices and blend up thick and creamy.
It feeds eight, so it is a good batch to make and work through during the week. A dollop of Greek yoghurt and a squeeze of lemon at the end lift the whole thing.
Why You’ll Love It
This one’s worth making. It’s smooth, warming and properly filling, roasting the carrots adds real sweetness, the lentils make it thick and hearty, it makes a big batch for the week, and it freezes well.
The Shortcut That Makes It Work
The air fryer roasts the carrots while the lentils cook on the stove, so it comes together fast. Red lentils need no soaking, and a packet of Moroccan seasoning brings all the spice in one go.
Handy Tips
Cut the carrots into bite-sized pieces so they roast evenly in the air fryer. Stir the spices through for a minute before the stock goes in. It wakes them up. Simmer until the lentils are soft, that is what gives you the creamy texture once blended. Add the lemon zest and juice at the end for a fresh lift.
Make It Your Way
No air fryer? Roast the carrots in a hot oven at 200°C until tender instead. Stir through a tin of coconut milk near the end for a richer, creamier soup. If you have stale bread, air fry it into croutons to serve on top.
What To Serve With It
Serve hot with a dollop of Greek yoghurt and some crusty bread or croutons. That is all it needs.
How to Store It
Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze. Reheat gently, adding a splash of water or stock if it has thickened.
Other Recipes You’ll Love
If you enjoyed this Roasted Carrot and Red Lentil Soup, here are a few more ideas to add to your rotation:
Roasted Carrot & Red Lentil Soup
Prep Time 10 minutes 
Cook Time
35 minutes 
Total Time 45 minutes 
Ingredients
Method
- Cut your carrots into bite size pieces and pop into your air fryer, a little olive oil and a sprinkle of salt and cook for 15 mins 200C.
- In a saucepan with a little olive oil, cook your onion until soft.
- Add garlic, ginger, and red lentils, stir through and Moroccan seasoning.
- Stir for a minute and add stock.
- Simmer for 20 mins and the lentils are soft.
- Add in your roasted carrots.
- Add the zest and juice of a lemon.
- Use your immersion blender to blend until smooth.
- Serve with a dollop of Greek yoghurt.
- If you have any stale bread, air fry into croutons.
Nutrition
Tried this recipe?
Let us know how it was!
Don’t Forget to Share
Tried my Roasted Carrot and Red Lentil Soup recipe? I would love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.
FAQs
Can I roast the carrots without an air fryer?
Yes. Roast them in a hot oven at 200°C until tender instead. You are after that roasted sweetness either way.
What goes on top before serving?
A dollop of Greek yoghurt, and croutons if you have made them. A little extra lemon is nice too.
Can I freeze it?
Yes. It freezes well. Cool it first, then freeze in portions and reheat gently with a splash of water if it has thickened.
