Spicy Roasted Carrot And Red Lentil Soup

• 12 ounces, weight Carrots, Peeled And Roughly Cut
• 4 cloves Garlic, Peeled
• 1 whole Onion, Peeled And Chopped
• 2 Tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 4 cups Low-sodium Chicken Broth (or Vegetable Broth)
• 1-1/2 cup Water
• 2 cups Red Split Lentils
• 1 Tablespoon Ground Ginger
• 1 Tablespoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1/2 teaspoons Cayenne Pepper, Or To Taste
• 2 teaspoons Salt, Or To Taste
• 1 teaspoon Pepper
• 1/2 cups Heavy Cream
• 1 Tablespoon Cumin Seeds (optional)

1. Preheat the oven to 375 F.
2. On a baking sheet with sides, add the carrots, garlic and onion. Drizzle with olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Mix to coat all vegetables with olive oil.
3. Bake for 30 minutes. Remove from oven.
4. While vegetables are baking, place a large pot over medium-high heat. Add chicken broth and water to pot. Add lentils, ginger, ground cumin, ground coriander, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper. Bring to boil. Reduce heat to simmer and simmer uncovered 25 minutes.
5. Add heavy cream and continue heating 5 more minutes. Add carrots, garlic and onions into the pot to warm through. Use an immersion blender or blender to puree soup (I used immersion blender).
6. Place a small frying pan over medium heat. Add the cumin seeds and toast 1 minute.
7. Serve soup in bowls and sprinkle with cumin seeds.

weight carrots, garlic, onion, olive oil, salt, pepper, chicken broth, water, red, ground ginger, ground cumin, ground coriander, cayenne pepper, salt, pepper, heavy cream, cumin seeds

Taken from tastykitchen.com/recipes/soups/spicy-roasted-carrot-and-red-lentil-soup/ (may not work)