Vegan Roasted Pumpkin Carrot Red Lentil Soup
Serves 6 with plenty leftovers!
2 C pumpkin cut into cubes
2 C carrots halved
Olive Oil or coconut oil
2 red onions rough chopped ( or sweet Maui or Vidalia, OR brown)
4 cloves garlic
1 C organic coconut milk full fat
1 C organic red lentil, rinsed
4 C Imagine’s No Chicken Broth or chicken
Celtic sea salt and pepper to taste
2 Tbl freshly grated ginger or to taste to finish
- Heat the oven to 375°F. Put the carrot and pumpkin chunks on a parchment lined baking dish and drizzle with olive oil or coconut oil. Toss them to coat well and add pinches of sea salt.
- Roast, about 45 minutes until browned and near tender.
- While roasting the vegetables,: In a large saucepan, add coconut milk, vegetable broth, onions, garlic, red lentils, and salt.
- Cover and bring to a boil over medium heat and cook until lentils are soft. Add the roasted vegetables. Cook for 10 minutes. Then puree using a hand immersion blender. Finsih by adding your desired amount of fresh grated ginger.
NOTE: You can use any variety of winter squash. Here are a few to choose from. We used a Cinderella pumpkin. the meat is amazing in color and rich in antioxidants! Great for soups or as a side roasted!