Carrot & Ginger Soup


  • 1 dsp coconut oil
  • 1 large onion, chopped
  • 6 medium carrots, chopped
  • 75g red lentils
  • Pinch of dried chilli flakes
  • 1 litre vegetable or chicken stock
  • 1 inch root ginger, peeled and grated (about 1 tsp)
  • Juice and zest of 1⁄2 orange


  • Heat the oil in a heavy based pan.
  • Add the onion and cook until translucent.
  • Add the carrots, lentils, chilli flakes and stock.
  • Simmer for 15 minutes, until the lentils are cooked. Remove from the heat.
  • Grate in the root ginger and add the orange juice and zest.
  • Blitz in your blender until smooth.