Ingredients:

  • 1 lb carrots, chopped into 1-inch chunks
  • 1 lb parsnips, chopped
  • 1 large red onion, wedged
  • 1 head garlic, top sliced off
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1/2 cup dry red lentils, rinsed
  • 6 cups low-sodium vegetable broth
  • 1 tbsp soy sauce
  • 2 bay leaves
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss your carrots, parsnips, and onion wedges on a sheet pan with olive oil, thyme, salt, and pepper. Wrap the garlic head in foil with a drizzle of oil and set it in the center.
  2. Roast for 25–30 minutes until the edges of the onions are caramelized and dark brown. Note: Don't be afraid of a little char; that's where the flavor lives.
  3. While the veg is roasting, put the vegetable broth, red lentils, cannellini beans, soy sauce, and bay leaves in your pot.
  4. Bring the liquid to a gentle boil, then turn the heat down. Simmer for 15–20 minutes until the red lentils are soft and starting to fall apart.
  5. Carefully squeeze the roasted garlic cloves out of their skins directly into the pot.
  6. Add the roasted carrots, parsnips, and onions into the simmering base.
  7. Use your immersion blender to blend about 1/3 of the mixture. Stop when you see a velvety liquid with distinct chunks of vegetable. Note: If you prefer a smooth soup, just blend the whole thing.
  8. Stir in the lemon juice and smoked paprika. Simmer for another 5 minutes until the flavors meld and the aroma is smoky.
  9. Remove the bay leaves and ladle into bowls. Garnish with a handful of chopped parsley.