Roasted Carrot, Turnip & Red Lentil Soup

Ingredients:

• 4 carrots, peeled & chopped
• 4 turnip roots, peeled & chopped
• 1 sprig fresh thyme
• 1/4 tsp salt
• 1/4 black pepper
• 2 tbsp olive oil
• 3/4 tsp coriander seeds
• 1 small shallot, minced
• 1 tsp ginger, chopped
• 1/2 tsp garlic, minced
• 3/4 cup red lentils, rinsed and soaked for 15 minutes
• 1/4 tsp red pepper flakes
• 3.5 cups low-sodium vegetable broth
• 1/2 tsp salt

Directions:

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Add chopped carrots, turnip roots, fresh thyme, 1 tbsp olive oil, salt & black pepper. Toss and roast for 20 minutes.
3. Meantime, heat a large saucepan on medium. Once heated, add 1 tbsp olive oil with minced shallots and coriander seeds. Cook for a minute.
4. Add chopped ginger and garlic. Fry until fragrant before adding rinsed red lentils.
5. Sprinkle in some red pepper flakes and add 3.5 cups of low sodium vegetable broth with roasted vegetables.
6. Check for seasoning and add salt if needed.
7. Gently simmer (covered) for 20 minutes or until lentils softens.
8. Transfer everything into a blender and puree soup until smooth.
9. Serve hot with a drizzle of olive oil, cracked black pepper and crusty bread on the side.