Spicy Carrot and Butternut Squash Soup – Lucy Bee

Ingredients

• 5 carrots, peeled and sliced
• 1 butternut squash, peeled and chopped into small pieces
• 1 red onion, chopped
• 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 Himalayan Salt and Whole Black Peppercorns, ground, to season
• 250 300ml water - add more to make soup thinner