Carrot ginger soup
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)
- 4 tbsp almonds in their skins, cut into slivers
- sprinkle of nutmeg
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