Preheat your oven to 200°C (390°F). Peel and cut the carrots into thick chunks, about 2.5 cm (1 inch). Spread them on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly. Roast for 25-30 minutes until they are deeply caramelized and fragrant, stirring halfway through.
While the carrots roast, dice the onion and mince the garlic. In a large soup pot, heat 1 tablespoon of olive oil over medium heat until shimmering and fragrant.
Add the diced onion and minced garlic to the pot. Sauté gently for 8-10 minutes, stirring occasionally, until the onion turns golden and the garlic is fragrant, filling your kitchen with a sweet aroma.
Meanwhile, rinse the red lentils thoroughly under cold water. Once the aromatics are ready, add the rinsed lentils to the pot along with the vegetable stock and bay leaf. Bring to a gentle simmer and cook for about 20 minutes, until the lentils are tender and starting to break down.
Remove the roasted carrots from the oven once they are deeply caramelized and oozy. Carefully add them to the soup pot, stirring to incorporate their rich sweetness into the broth.
Allow the soup to simmer uncovered for an additional 10 minutes, so the flavors meld and the carrots infuse their caramel notes into the broth. The mixture should look rich and inviting.
Remove the bay leaf. Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Puree until smooth or leave some texture if you prefer a chunkier feel. Be cautious of hot splashes!
Return the pureed soup to low heat. Taste and adjust the salt as needed. If the soup feels too thick, stir in a splash of additional stock or water. Let simmer for a few more minutes to warm through.
Finish the soup with a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil. These bright accents will lift the sweetness and add a fresh, vibrant note to the warm, velvety broth.
Ladle the hot soup into bowls, garnish with a drizzle of olive oil if desired, and serve immediately. Enjoy the comforting warmth and layered flavors with crusty bread or a simple side.
