Description
A comforting and nutritious carrot and ginger soup bursting with vibrant flavors. This easy-to-make recipe combines the natural sweetness of carrots with the warmth of ginger and fragrant nutmeg, enriched with creamy cannellini beans for added texture and protein. Finished with crunchy almond slivers, it’s a wholesome, satisfying dish perfect for any season.
Ingredients
Scale
Main 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 (including the liquid)
- 4 tbsp almonds in their skins, cut into slivers
- Sprinkle of nutmeg (for garnish)
Instructions
- Heat the Oil and Sauté Aromatics: Heat 1 tablespoon of rapeseed oil in a large pan over medium heat. Add the chopped onion, grated ginger, and sliced garlic, and fry gently for about 5 minutes until the onions start to soften and become translucent.
- Add Nutmeg and Cook: Stir in ½ teaspoon of ground nutmeg and continue cooking for 1 more minute to release the aromatic flavors.
- Add Stock, Carrots, and Beans: Pour in 850ml of vegetable stock, then add the sliced carrots and the cannellini beans along with their liquid. Stir to combine.
- Simmer: Cover the pan and let the soup simmer gently for 20 to 25 minutes, or until the carrots are tender when poked with a fork.
- Blend the Soup: Scoop out about one-third of the soup into a bowl and set aside. Use a hand blender or transfer the remaining two-thirds of the soup into a food processor to blitz until smooth and creamy.
- Combine and Heat Through: Return the pureed soup to the reserved portion in the pan, stir well to combine, and heat gently until it is bubbling hot.
- Serve: Ladle the soup into bowls, sprinkle with the almond slivers and an extra pinch of nutmeg for garnish, and serve immediately.
Notes
- Using organic carrots enhances the natural sweetness and nutritional value.
- You can adjust the amount of ginger depending on your taste preference for spice.
- Leaving the almonds in their skins preserves their rich vitamin E content and adds a lovely texture contrast.
- This soup freezes well; store cooled soup in airtight containers and thaw before reheating.
- For a creamier texture, you can add a splash of coconut milk or cream when blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: carrot soup, ginger soup, healthy soup, vegetarian soup, winter soup, easy soup recipe
