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 carrot
(preferably organic), sliced
400g can cannellini beans
(no need to drain)
Supercharged topping
4 tbsp almonds
in their skins, cut into slivers
sprinkle of nutmeg

Method
step 1
Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.

step 2
Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.

step 3
Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.