searchHomeAbout the AuthorRecipesAppetizersBaked GoodsBreadsDessertDrinksEntreesSaladsSoupArchivesPhotographyCooking TechniquesKitchen TipsContactOh Too Easy Roasted Carrot, Tomato and Lentil Soupby zesty on September 7, 2013 · 6 commentsWarm me up.Ignore the damp weather outside.Use left over shriveled tomatoes, carrots and a can of lentils.Add some love and time.  Blend until smooth.Savor the flavor.That is what I did last night and delivered a hearty soup on a cold damp evening.  Sometimes we think soups are intimidating, time consuming, and overly complicated.  I’m here today to tell you the opposite.Soups are dead easy and have no rules.  Just create whatever flavors you want, whatever consistency you want, and then go for it.  Don’t get all caught up in the hype of soup building.  I whipped this together in 34 minutes last night.  I know, I know kind of annoying that I didn’t round up to 35 minutes, but I wanted to show you that soup can be easy even when it’s not from a can!Here are the rough details on how this came together.Ingredients1 Tbsp. Olive oil3 Large carrots, peeled and chopped1 Pint of over ripe tomatoes1 Onion, chopped1 15 oz. can of lentils1 15 0z. can of tomatoes2 Cups water1 Tbsp. Coriander1 Tbsp. Oregano1 Tbsp. PaprikaFresh basil for garnishSalt and pepperMethodPreheat oven to 450 degrees F.  Line a baking sheet with parchment paper and throw on carrots, onion and ripe tomatoes.  Drizzle with 1/2 Tbsp. olive oil, salt and pepper.  Combine with your hands to coat and toss in oven.Let roast for 20 minutes or so until soft and charred around the edges.On the stove top, prepare a deep pot over medium heat and add remaining olive oil.   Slide in vegetables from the oven and stir.  Toss in canned tomatoes and lentils and all the spices.Let cook for 5 minutes.  Add two cups of water and stir.  Bring to a simmer and let go for another 7 minutes.Using a large ladle, spoon soup mixture into blender carefully and blend until smooth.Season with salt and pepper to taste. Top with fresh chopped basil.Enjoy!Zesty Tip:  Use water or cream in this instance to get the soup to your desired consistency.  If you like a thinner more refined soup add more water.  If you like a rich creamy soup you can add cream.  Last night, I simply left the soup somewhat thick and rustic but with no lumps.Have a super Wednesday and stay tuned for another smoothie on Friday.Take carezesty{ 6 comments }Top Juicer Recipes for 2013- The Power of Juiceby zestyAugust 19, 2013Happy Wednesday folks and good day to you!  The time is upon us where the heat is coming and the energy to cook is slowly going down in some peoples kitchens.  Juices are a great way to have a quick snack or even as a light dinner.  Pair them with a fresh granola bar, maybe […]174 commentsRead the full article →Peanut Butter, Mango and Greens {Smoothie}by zestyApril 19, 2013Hey there it’s Danielle from Food Confidence with this week’s luscio