The BBC Good Food logo
Carrot & ginger soup

Carrot & ginger soup

By
Rating: 5 out of 5.54 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal293
low infat12g
saturates1g
carbs31g
sugars19g
fibre8g
protein10g
salt0.9g
Advertisement

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.

Goes well with

Recipe from Good Food magazine, October 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.54 ratings

Sponsored content