Low-calorie lunch recipe for 1 people, takes only 5 mins; recipe has carrot, ginger, turmeric, cayenne pepper, wholemeal bread, soured cream and vegetable stock.
Carrot & ginger soup
Course: Healthy soup
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 2 garlic cloves, sliced
- Onion: 1 large onion, chopped
- Vegetable Stock: 850ml vegetable stock
- Carrot: 500g carrot (preferably organic), sliced
- Rapeseed Oil: 1 tbsp rapeseed oil
- Ginger: 2 tbsp coarsely grated ginger
- Ground Nutmeg: 1/2 tsp ground nutmeg
- Cannellini Bean: 400g can cannellini beans (no need to drain)
- Almond: 4 tbsp almonds in their skins, cut into slivers
- Nutmeg: sprinkle of nutmeg
Directions
- 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.
- Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
- 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.
