Carrot & ginger soup

Prep: 15 mins Cook: 25 mins - 30 mins

Easy

Serves 4
Low-fat and warming, this bean and vegetable soup makes a healthy lunch or dinner - for even more nutrients, top with sliced almonds

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal293
  • fat12g
  • saturates1g
  • carbs31g
  • sugars19g
  • fibre8g
  • protein10g
  • salt0.9g
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Ingredients

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp coarsely grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, sliced
  • ½ tsp ground nutmeg
  • 850ml vegetable stock
  • 500g carrot (preferably organic), sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 400g can cannellini beans (no need to drain)
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

Supercharged topping

  • 4 tbsp almonds in their skins, cut into slivers
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • sprinkle of nutmeg

Method

  1. Heat 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.

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

  3. 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.

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Comments, questions and tips

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Comments (6)

hazelsimpson's picture
3.75

Yum, plenty of seasoning, some chilli powder since I forgot to add an actual chilli, some cumin powder too and some butternut squash to pad it out a bit. Smells and tastes delicious.

ordonnel's picture
3.75

I saved some for the next day. It tasted much better the second time around.

ordonnel's picture
3.75

There was something missing from this recipe. I followed exactly and wasnt hugely impressed. It smelled amazing but the taste was lacking.

kfurber's picture

Best carrot soup I've made from the website yet! Ginger makes it magic!

josephine83739's picture
5

This was delicious - the perfect winter warmer. I added half a red chilli to give it a little extra spice and a couple of tablespoons of almond milk which balanced it out nicely and added a touch of creaminess.

reevey's picture
5

Good recipe but needed fresh coriander added to give it a bit more flavour. I also added a green chilli for a bit more heat, scored 8/10 as result

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