• 450cal
  • 25min


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.


  • 200g tinned cannellini beans
  • 250g carrots, sliced
  • 400ml vegetable stock
  • 1 tbsp ginger, grated
  • 1 tsp olive oil
  • 1 slice crusty bread

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