Creamy Red Lentil & Roasted Carrot Soup

Directions

1. Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
2. In a large bowl, toss together carrots, garlic, 3 Tbsp (45 mL) canola oil, salt, and pepper. Dump onto the prepared baking sheet and arrange in a single layer. Roast for 30 minutes, until carrots are slightly caramelized and tender, stirring occasionally. Remove from oven.
3. In a large pot or Dutch oven, heat 2 Tbsp (30 mL) of canola oil over mediumhigh heat. Add the onion and sauté for 5 minutes, until translucent. Stir in carrots and garlic. Add lentils and stir to coat. Add stock, cover and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until lentils are soft. Remove pot from the heat. Use an immersion blender to purée the soup (or purée in batches in a blender or food processor), then stir in the cream. If the soup seems too thick, thin it out with more stock or water. Season to taste with salt and pepper