Carrot and Ginger Soup

• rapeseed oil↗1 tbsp tbsp
• large onion↗1

  sliced

• coarsely grated ginger↗2 tbsp tbsp
• garlic cloves↗2

  chopped

• ground nutmeg↗½ tsp tsp
• vegetable broth↗850ml ml
• carrot↗500g g

  (organic if possible), sliced

• canned cannellini beans↗400g g

  (do not drain)

• almond↗4 tbsp tbsp

  in skin, sliced into strips

• nutmeg↗sprinkle of

  sprinkle of

Step-by-step instructions

1. 1

   Heat the oil in a large pot, add the onion, ginger and garlic and sauté for 5 minutes until they begin to soften. Add ground nutmeg and cook for another 1 minute.

2. 2

   Pour in the broth, add the carrots, beans and their liquid, cover and simmer for 20‑25 minutes until the carrots are tender.

3. 3

   Set aside one‑third of the mixture in a bowl and blend the rest with an immersion blender or food processor until smooth. Return everything to the pot and heat until boiling. Serve sprinkled with almond and nutmeg.