Ingredients
- 1 tbsp Rapeseed oil
- 1 piece Onion (large, chopped)
- 2 piece Fresh ginger (coarsely grated)
- 2 clove Garlic (crushed)
- 1 pinch Ground nutmeg
- 1200 ml Vegetable stock
- 700 g Carrot (roughly chopped)
- 1 can Cannellini beans (drained and rinsed)
Instructions
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Heat the oil in a large saucepan, then add the onion and cook for 5 mins until softened.
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Add the ginger, garlic and nutmeg and cook for 1 min. Pour in the stock, add the carrots and beans, and bring to a simmer.
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Cover and cook for 15 mins until the carrots are tender. Blitz with a hand blender until smooth. Season to taste.
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Ladle into bowls and top with the almonds.
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