Low-fat and warming, this carrot and bean soup makes a healthy lunch or dinner – for even more nutrients, top with sliced almonds
Prep:15 mins
Serves 4
1 tbsp rapeseed oil1 large onion, chopped2 tbsp coarsely grated ginger2 garlic cloves, sliced½ tsp ground nutmeg850ml vegetable stock500g carrot (preferably organic), sliced400g can cannellini beans (no need to drain)
STEP 1Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.STEP 2Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.STEP 3Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.
