RECIPES BY Rhiannon Lambert

Spiced Carrot Soup

  • 40-50 MINS
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A Simple Way To Eat Plant-Based

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Essential ingredients

4 tbsp olive oil

1 large onion, diced

6 garlic cloves, crushed

30g (thumb sized piece) fresh ginger, grated

1 tsp nutmeg

½ tsp all Spice

1 tsp dried chilli (optional – only if you like a kick!)

1 tsp cinnamon

1.5L vegetable stock (2 cubes)

1kg carrots, sliced

Pinch salt

120g kale, chopped

3 tbsp of sesame seeds

2 tbsp water


  1. In a large heavy bottomed pot splashed with 2 tbsp olive oil, add the onion, ginger and 3 cloves of the garlic. Fry for 5 minutes until softened. Add the spices, stirring for another 3 minutes, before pouring in the stock.
  2. Add the carrots and bring to a simmer. Cover the pot and simmer for 30 minutes, until the carrots are tender.
  3. In the meantime, prepare the kale topping. Dry toast the sesame seeds over a medium heat for 2 minutes. They burn very quickly, so make sure to constantly stir them. Once lightly golden, remove from the pan and set aside.
  4. Add 2 tsp olive oil to the pan, along with the other 3 cloves of the garlic, and sauté for 2 minutes.
  5. Toss in the kale with 2 tbsp water, and mix well.
  6. Cover the pan to steam the kale for 5 minutes, and once wilted, pour in the toasted sesame seeds. Fry for a further 2-3 minutes, until the kale is lightly crispy, then take off the heat while you finish making the soup.
  7. When the carrots are tender, take the broth off the heat, and with a hand blender in the pot (or in a food processor), blitz the mixture until smooth (around 5 minutes). Reheat the soup for 5 minutes until it is bubbling.
  8. Serve topped with your crispy kale!
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Coconut Daal

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A Simple Way To Eat Plant-Based