Dinner

Carrot & Ginger Soup with Almonds Recipe

ByJake Silas November 26, 2025November 26, 2025

Introduction

This vibrant carrot and ginger soup is a comforting and nutritious dish perfect for any season. Combining the natural sweetness of carrots with the warm zing of ginger, it’s both soothing and flavorful. Creamy cannellini beans add body, while almonds provide a satisfying crunch.

A white bowl filled with smooth, bright yellow soup with a creamy texture. On top, a small pile of sliced almonds scattered in the center, along with a light dusting of brown spice sprinkled over the almonds and soup surface. The bowl sits on a white marbled surface, with a piece of ginger root placed to the side. Photo taken with an iphone --ar 4:5 --v 7

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 carrots (preferably organic), sliced
400g can cannellini beans (no need to drain)
4 tbsp almonds in their skins, cut into slivers
Sprinkle of nutmeg, to serve

Instructions

Step 1: Heat the rapeseed oil in a large pan over medium heat. Add the chopped onion, grated ginger, and sliced garlic. Fry for about 5 minutes until the onion starts to soften.
Step 2: Stir in the ground nutmeg and cook for 1 minute more to release its aroma.
Step 3: Pour in the vegetable stock, then add the sliced carrots and the cannellini beans along with their liquid. Cover the pan and simmer gently for 20 to 25 minutes, until the carrots are tender.
Step 4: Scoop out about a third of the soup mixture into a bowl and set aside. Use a hand blender or food processor to blitz the remaining soup until smooth.
Step 5: Return the blended soup and the reserved chunky portion back to the pan. Heat gently until bubbling through.
Step 6: Serve the soup topped with the slivered almonds and a light sprinkle of nutmeg for extra flavor and texture.

Tips & Variations

For a richer flavor, roast the carrots in the oven before adding them to the soup.
Try swapping cannellini beans for chickpeas if you prefer a slightly different texture.
Use toasted almonds instead of raw for a deeper nutty taste.
Add a splash of coconut milk at the end for a creamy twist.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.