A soup that absolutely hollers, "fall." From it's bright orange color, warming heat and rich creaminess, it a perfect recipe to celebrate the season.
Place carrots cut side down on a lightly greased baking sheet (avocado oil recommended) or one lined with parchment paper along with onions and garlic. Roast in a 375 degree oven for about 45 minutes or until carrots get a slight char on their cut sides.
Remove from oven and add all ingredients to a stock pot, bring water to a boil, then reduce heat and simmer for about 30 minutes or until lentils are cooked and carrots are very soft.
Using a blender stick or traditional blender, carefully puree soup until very thick and smooth. Serve immediately or store in fridge for a day or two to let flavors further develop.
RECIPE NOTES: Serve with spicy sweet pumpkin seeds for a fun twist and added crunch (in place of crackers)