Carrot & ginger soup


1 tbsp rapeseed oil
1 large onion
, chopped
2 tbsp coarsely grated fresh ginger
2 Ginger and Lime Smoked Garlic cloves, sliced
½ tsp ground nutmeg
850ml vegetable stock
500g carrot
(preferably organic), sliced
400g can cannellini beans
(no need to drain)
Supercharged topping
4 tbsp almonds
in their skins, cut into slivers
sprinkle of nutmeg


Heat the oil in a large pan, add the onion, fresh ginger and Ginger and Lime Smoked Garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.

Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.

Scoop 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.


Based on a recipe by Sara Buenfeld


Buy Ginger and Lime Smoked Garlic


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