Carrot & ginger soup

3 of 5-a-day autumn fibre vegetable soup vegetarian soup

N/A

Source

Ingredients

1 tbsp rapeseed oil

1 large onion, chopped

2 tbsp coarsely grated ginger

2 garlic cloves, sliced

½ tsp ground nutmeg

850ml vegetable stock

500g carrot (preferably organic), sliced

400g can cannellini beans (no need to drain)

4 tbsp almonds in their skins, cut into slivers

sprinkle of nutmeg

Method

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.

Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.

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.