Carrot & ginger soup - Good Food Middle East

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