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Spiced Carrot Soup with Turmeric

Preparation Time
20 minutes

Cooking Time
40 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 30g Lucy Bee Coconut Oil
  • 100g spring onions
  • 600g carrots, peeled and chopped
  • 450g sweet potato, peeled and chopped
  • 300g leeks, chopped
  • 1 or 2 garlic cloves
  • 1 tsp. Lucy Bee Cinnamon Powder
  • ½ tsp. Lucy Bee Turmeric Powder
  • 2 litres stock. I used chicken but vegetable works well. too. Check out our recipe how to make your own.
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 1 inch piece ginger, peeled and chopped
  • Chilli flakes
  • Toasted pumpkin seeds or seed mix
  • SEED MIXTURE: Seeds are full of essential fats, protein, vitamins and minerals, they are an invaluable source of nutrients
  • I make this mixture up and keep it in an airtight container. Weigh out the required amount and blitz in a coffee grinder
  • 250g flaxseeds
  • 75g sesame seeds
  • 75g sunflower seeds
  • 75g hemp seeds
  • 75g pumpkin seeds


  1. Sauté spring onions, garlic and ginger for a few minutes over a medium heat.
  2. Add leeks and stir into the mixture and sauté for a further 5 minutes.
  3. Stir in the Lucy Bee Cinnamon Powder and Lucy Bee Turmeric Powder.
  4. Add the carrots and sweet potatoes and cover with the stock.
  5. Add Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns.
  6. Bring to boil, cover and simmer for around 30 to 40 minutes until vegetables are soft.
  7. Blitz and serve, I like to add toasted pumpkin seeds or my healthy seed mix to serve as it adds a lovely nutty crunchy taste and texture.

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