Carrot & ginger soup
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 1 large onionchopped
- 2 tbsp coarsely grated ginger
- 2 garlic clovessliced
- ½ tsp ground nutmeg
- 850ml vegetable stock
- 500g carrot(preferably organic), sliced
- 400g can cannellini beans(no need to drain)
Supercharged topping
Nutrition: per serving
- kcal293
- fat12glow
- saturates1g
- carbs31g
- sugars19g
- fibre8g
- protein10g
- salt0.9glow
Method
step 1
Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
step 2
Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
step 3
Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.
