Dinner

Carrot & Ginger Soup with Almond Garnish Recipe

ByJack Voss November 27, 2025November 27, 2025

Introduction

This carrot and ginger soup is a vibrant and nourishing dish that perfectly balances sweet and spicy flavors. It’s easy to make, packed with nutrients, and topped with crunchy almonds for added texture. A comforting choice for any season!

A white bowl filled with thick, smooth yellow soup that has a creamy texture. On top of the soup are small orange chunks, likely soft cooked pieces, scattered evenly. The soup is garnished with chopped nuts, mostly almonds, placed in the center. There is also a light sprinkle of brown powder, possibly cinnamon or spice, over the nuts. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 carrots (preferably organic), sliced
400g can cannellini beans (no need to drain)
4 tbsp almonds in their skins, cut into slivers
Sprinkle of nutmeg, to serve

Instructions

Step 1: Heat the rapeseed oil in a large pan over medium heat. Add the chopped onion, grated ginger, and sliced garlic. Fry for about 5 minutes until the onion starts to soften.
Step 2: Stir in the ground nutmeg and cook for another minute to release its aroma.
Step 3: Pour in the vegetable stock, then add the sliced carrots and the cannellini beans along with their liquid. Cover the pan and let the mixture simmer for 20 to 25 minutes, until the carrots are tender.
Step 4: Scoop out about one third of the soup into a bowl and set aside. Using a hand blender or food processor, blend the remaining soup until smooth.
Step 5: Return the blended soup to the pan with the reserved portion, stir well, and heat until bubbling through.
Step 6: Serve the soup topped with the almond slivers and a light sprinkle of nutmeg for extra flavor and texture.

Tips & Variations

Use organic carrots for the best flavor and nutritional value.
To keep the almonds crunchy, toast them lightly before adding as a topping.
For a creamier soup, add a splash of coconut milk or cream before serving.
Swap cannellini beans for chickpeas for a different texture and flavor.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. For longer storage, freeze the soup in portions for up to 2 months; thaw overnight in the fridge before reheating.