Carrot and Ginger Soup

Cooking Time: 30 minutes | Serves: 3-4

A low fat and healthy soup – add even more nutrients by sprinkling with pumpkin seeds and nutmeg to finish.


  • Ingredients:
  • 1 tbsp Yorkshire rapeseed oil
  • 1 large onion, chopped
  • 2 tbsps coarsely grated ginger
  • 2 garlic cloves, sliced
  • ½ tsp ground nutmeg
  • 850ml vegetable stock
  • 500g sliced carrots
  • 400g can cannellini beans (no need to drain)
  • For the topping
  • Add a supercharged topping of 2 tbsps of pumpkin seeds and a sprinkle of nutmeg


Heat the oil in a large pan, add the onion, ginger and garlic and fry for 5 minutes until starting to soften. Stir in the nutmeg and cook for 1 minute more.

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

Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender until smooth. Return everything to the plan and heat until bubbling. Serve topped with the pumpkin seeds and nutmeg.

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