Carrot & ginger soup | Recipe Cart | Recipe Cart

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 almondsin their skins, cut into slivers
• sprinkle of nutmeg