TODAY’S RECIPE: Carrot & ginger soup

WARMING supper. SERVES 4

Ingredients

1 tbsp rapeseed oil 1 large onion, chopped 2 tbsp coarsely grated ginger 2 garlic cloves, sliced ½ tsp ground nutmeg 850ml/1½pts vegetable stock 500g/1lb 2oz carrots (pref organic), sliced 400g can cannellini beans (no need to drain)

Method

1 Heat the oil in a large pan, add the onion, ginger and garlic, and fry for five minutes until starting to soften. Stir in the nutmeg and cook another minute.

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

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.

SUPERCHARGED TOPPING:

4 tbsp almonds in their skins, cut into slivers sprinkle of nutmeg