Carrot and fresh ginger soup
Dress the soup with chopped pumpkin seeds and a drizzle of chilli oil and serve with brown soda bread for a winter warmer
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
25
MINUTES
Ingredients
dash of rapeseed oil
2 onions, chopped
4 garlic cloves, chopped
thumb size piece of ginger, peeled and chopped
1 tsp chilli powder
1 tsp nutmeg
500g carrots, sliced
800ml stock
1 tin cannellini beans, liquid and the beans
2 tbsp crème fraîche
handful of pumpkin seeds, roughly chopped
drizzle of chilli oilÂ
Method
Heat the oil in a large saucepan and sauté the onions until they are translucent.
Add the garlic and ginger and stir fry for a further minute. Add the chilli powder and nutmeg and stir them through.
Add the chopped carrots to the same pan and sauté them until they are all coated.
Add the stock to the pan and allow to simmer for twenty minutes.
Add the beans and the liquid to the pot and stir them through.
Blitz the soup until it is smooth and stir in the crème fraîche.
