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

  • 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

METHOD

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.

About Blacker Hall Farm Shop

At Blacker Hall Farm Shop we offer you award-winning seasonal produce from our own farm, and other local farms.

Award Winning Farm Shop and Café

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