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How to Cook

Carrot & Ginger Soup

This Carrot & Ginger Soup brings together the natural sweetness of carrots with the gentle warmth of fresh ginger. Blended until smooth, it’s a simple, warming soup that lets a handful of well-chosen ingredients speak for themselves. Serve with crusty bread for a satisfying lunch or a light supper, perfect for making the most of everyday ingredients with a little care and attention.

Prep Time: 5 minutes

Cooking Time: 30 minutes

Serves: 3-4

Method

  1. 1 Heat the oil in a large pan, add the onion, ginger and garlic and fry for five minutes until starting to soften.
  2. 2 Stir in the nutmeg and cook for one minute more.
  3. 3 Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 minutes until the carrots are tender.
  4. 4 Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender until smooth.
  5. 5 Return everything to the plan and heat until bubbling.
  6. 6 Serve topped with the pumpkin seeds and nutmeg.

Ingredients

  • 1 tbsp Yorkshire rapeseed oil
  • 1 large onion, chopped
  • 2 tbsps coarsely grated ginger
  • 2 garlic cloves, sliced
  • ½ tsp ground nutmeg
  • 850ml vegetable stock
  • 500g sliced carrots
  • 400g can cannellini beans (no need to drain)
  • For the topping
  • Add a supercharged topping of 2 tbsps of pumpkin seeds and a sprinkle of nutmeg

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