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Spicy Carrot and Lentil Soup with Ginger

Preparation Time
15 - 20 minutes

Cooking Time
30 minutes

4 - 6

Allergy Information
Gluten Free, Wheat Free


  • 1 red chilli, finely sliced
  • 2 garlic cloves, chopped
  • 1 inch piece of fresh ginger, peeled and chopped
  • 1 onion, sliced
  • 1 tbsp. Lucy Bee Coconut Oil
  • 4 medium tomatoes, chopped
  • 5 medium carrots, peeled and chopped
  • 1 tsp. ground cumin
  • 1 tsp. Lucy Bee Turmeric Powder
  • 1 tsp. cayenne pepper
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 1 litre chicken stock
  • 50g split red lentils
  • Crème fraiche and fresh coriander to serve


  1. In a large saucepan, sauté the chilli, garlic, ginger and onion in Lucy Bee Coconut Oil for 2 minutes (until soft and slightly golden in colour, over a medium heat.
  2. Add the tomatoes, carrots, spices and seasoning then continue to cook for a further 2-3 minutes.
  3. Add your stock and lentils then simmer, with the lid on your saucepan, for 30 minutes. Blend for a smooth consistency, serve with crème fraiche and coriander.

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