Roasted Vegetables and Garlic
- 1 lb Red Kuri squash, peeled, seeded and cubed
- 1/2 cup celery root, peeled and cubed
- 2 large carrots, peeled, trimmed and chopped
- 3 tsp sesame oil, divided
- sprinkle of sea salt and freshly ground black pepper
- 1 whole head of garlic
- 1 large yellow onion, peeled and diced
- 2 sprigs of fresh thyme
- 1 tbsp sesame oil
- 1 cup red lentils
- 4 cups low-sodium vegetable broth
- 2 cups unsweetened almond milk
- 2 tbsp tahini, plus more for drizzle
- 1 tbsp freshly squeezed lemon juice
- salt to taste
- tahini, pomegranate arils (seed pods), fresh thyme and croutons
- Pre-heat the oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
- Trim 1/4 inch off the top of the garlic head to expose the bulbs; remove any excess skin. (The cloves should stay connected.) Drizzle the exposed garlic with 1 tsp sesame oil, then wrap the garlic in tin foil.
- Toss the Red Kuri squash, carrots and celery root in the remaining 2 tsp sesame oil and turn the vegetables out as an even layer on the parchment-lined baking sheet; sprinkle with sea salt and pepper. Place the wrapped garlic on the baking sheet (alongside the vegetables) and roast the veggies/garlic in the oven for 35 minutes. Remove the baking sheet from the oven and allow the vegetables and garlic to cool. Once the garlic is cool, use a fork to remove the cloves and/or squeeze it out into a small bowl.
- Saute the onion in a heavy soup pot over medium heat with 1 tbsp sesame oil until soft, fragrant and slightly caramelized (about 5-7 minutes). Add in the roasted garlic and saute for a few minutes more. Then add the roasted vegetables, lentils, thyme, vegetable broth and lemon juice. Bring the soup to a gentle boil, then turn the heat down to medium-low and simmer for 20 minutes; stirring every so often to avoid the lentils from sticking.
- Turn off the heat, remove the thyme sprigs and stir in the almond milk and tahini.
- Use an immersion blender to puree the soup or gently transfer the soup in batches to a high-speed blender and puree. (Careful, the soup will be hot!)
- Season the soup with salt to taste.
- Ladle the soup into bowls, garnish with a drizzle of tahini and/or other toppings as desired. Enjoy!
- I enjoy this soup thick and hearty, but for a thinner soup, continue to add in a bit more almond milk (about 1/4 cup at a time) and stir until the soup reaches your desired consistency.