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Spicy Carrot and Butternut Squash Soup

Preparation Time
15 minutes

Cooking Time
30 minutes

4 - 6

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


  • 5 carrots, peeled and sliced
  • 1 butternut squash, peeled and chopped into small pieces
  • 1 red onion, chopped
  • 1 tsp. of Manuka honey
  • 1 tsp. of fresh ginger, peeled and chopped
  • 1 garlic clove, chopped
  • 1 tsp. fresh coriander, chopped
  • 1 (or half) red chilli, chopped (can use dried flakes)
  • 1 tbsp. of Lucy Bee Coconut Oil
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 250 - 300ml water - add more to make soup thinner


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Place all the ingredients (except the water) into a baking tray and bake for 30 minutes.
  3. Add to a food processor and blend the cooked ingredients together with the water and season.

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