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Ingredients

Supercharged topping

  • 4 tbsp almonds in their skins, cut into slivers
  • sprinkle of nutmeg

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS

NUTRITION NOTES
Carrots are rich in carotenoids, which our bodies convert to vitamin A – vital for a healthy respiratory system. Ginger protects and heals the gut and eases stomach upsets and nausea.

IT'S ALL GOOD
Almonds are rich in vitamin E - eat with their skins intact, because flavonoids found in the skins more than double the potency. Nutmeg has anti-microbial properties; also enhances digestion and stimulates appetite.

Recipe from Good Food magazine, October 2015

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