Roasted Carrot, Parsnip & Red Lentil Soup

Roasted Carrot, Parsnip & Red Lentil Soup
The clocks have gone back and the evenings have turned dark so it is officially soup season

This recipe from /> is delicious and as she says in her post it is most definitely worth roasting the vegetables. I served with some sourdough from and now have plenty to keep me going for lunches for the rest of the week

Ingredients
– 4 large carrots, peeled & roughly chopped
– 4 parsnips, peeled & roughly chopped
– 1 large onion, peeled & roughly sliced
– 4 garlic cloves, peeled
– few sprigs of thyme (i didn’t have fresh thyme so had to use dried instead)
– 3 tbsp olive oil
– 1-2 tbsp harissa paste
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp tumeric
– 1 heaped tsp paprika
– 300g red lentils, washed & drained
– 3 litres of veg stock (you will need 2 stock cubes)

Instructions
– Preheat the oven to 180⁰c
– Add the carrots, parsnips, onion, garlic, olive oil, spices and harissa to a large baking tray
– Stir everything together and add the sprigs (or 1tsp dried) thyme and 100ml of water. Cover with foil and put in the oven for 25-30 minutes
– Then add the lentils a glug of olive oil, give a quick stir and put back in the oven for 10 minutes
– Remove the sprigs of thyme (if you have used them) and add a few more fresh ones.
– Pour in 1.6L of stock into the tray and back into the oven for 45 minutes
– When done, remove a couple of tbsp of the veg mix and set aside
– Blitz the veg & lentil mix in a blender with the remaining stock
– Ensure the soup is heated through in a pan on the stove and serve with a scoop of the chunky veg on top and enjoy!