Description

This vibrant Carrot & Ginger Soup combines the natural sweetness of carrots with the warming, aromatic flavor of ginger and a hint of nutmeg. Enhanced with creamy cannellini beans and crunchy almond slivers, it’s a comforting, nutritious soup that’s easy to prepare and perfect for any season.

Ingredients

Scale

Main 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)

Toppings

4 tbsp almonds in their skins, cut into slivers
Sprinkle of nutmeg

Instructions

Prepare the aromatics: Heat the rapeseed oil in a large pan over medium heat. Add the chopped onion, grated ginger, and sliced garlic cloves, frying for about 5 minutes until they start to soften and release their fragrance.
Add spices: Stir in ½ teaspoon of ground nutmeg and cook the mixture for an additional 1 minute to allow the flavors to deepen and meld with the aromatics.
Add stock, carrots, and beans: Pour in 850ml of vegetable stock, then add the sliced carrots and the cannellini beans along with their liquid. Stir everything together to combine.
Simmer the soup: Cover the pan and let the soup simmer gently for 20-25 minutes, or until the carrots are tender and cooked through.
Blend the soup: Carefully remove about one-third of the soup mixture into a separate bowl. Use a hand blender or food processor to blitz the remaining soup in the pan until smooth and creamy.
Combine and reheat: Return the reserved chunky third of the mixture to the blended soup, stir well, then heat the soup until it just starts to bubble.
Serve and garnish: Ladle the soup into bowls and sprinkle with the slivered almonds and a light dusting of nutmeg for added crunch and aroma.

Notes

For a nuttier flavor, toast the slivered almonds lightly in a dry pan before adding as a garnish.
This soup can be made vegan and gluten-free as written, assuming the vegetable stock is free of animal products and gluten.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
Use fresh, preferably organic carrots for the best flavor and nutritional value.
If you want a smoother consistency, blend the entire soup and omit reserving a portion.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: European

Keywords: carrot soup, ginger soup, healthy soup, vegan soup, dairy-free, easy soup recipe, vegetable soup, nutmeg, almonds, cannellini beans