Lunch
Carrot and Ginger Soup
How to Make It
Heat the olive oil in a frying pan on a medium heat and cook the onion for 4 minutes. Add the garlic and cook for a further minute, stirring until the onion is soft.
Pour in the stock and add the carrots and beans in their liquid. Cover and simmer for 20 minutes.
Scoop ⅓ of the mixture into a bowl and blitz the rest of the mixture with a normal or hand blender. Return it all to the pan to heat and serve with a slice of crusty bread.
Ingredients
- 200g tinned cannellini beans
- 250g carrots, sliced
- 400ml vegetable stock
- 1 tbsp ginger, grated
- 1 tsp olive oil
- 1 slice crusty bread
