Low-fat Carrot & Ginger Soup

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Prep: 15 mins
Cook: 25 mins – 30 mins
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

INGREDIENTS

1 tbsp rapeseed oil

1 large onion, chopped

2 tbsp coarsely grated ginger

2 garlic cloves, sliced

½ tsp ground nutmeg

850ml vegetable stock

500g carrot (preferably organic), sliced

400g can cannellini beans (no need to drain)

Supercharged topping

4 tbsp almonds in their skins, cut into slivers

sprinkle of nutmeg

METHOD

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.

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

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 by Sara Buenfeld
Source: BBC Food

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