Carrot and fresh ginger soup

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 oil