From our family kitchen
Spicy Carrot and Lentil Soup with Ginger
Published
Preparation Time: 15 - 20 minutes
Cooking Time: 30 minutes
Serves: 4 - 6
Allergy Information: Gluten Free, Wheat Free, Dairy Free, Vegetarian, Vegan
Ingredients
- 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. Turmeric powder
- 1 tsp. cayenne pepper
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground, to season
- 1 litre vegetable stock
- 50g split red lentils
- A vegan or dairy free yoghurt, or a Crème fraiche, with fresh coriander to serve
Method
- 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.
- Add the tomatoes, carrots, spices and seasoning then continue to cook for a further 2-3 minutes.
- Add your stock and lentils then simmer, with the lid on your saucepan, for 30 minutes. Blend for a smooth consistency, serve with your choice of yoghurt and coriander.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story