Carrot, Ginger and White Bean Soup
Lalkila Kitchen · Plant based · Soups · Contemporary cooking
A partly blended soup gives you both a smooth base and pieces to spoon up. It is a useful change of pace for households that alternate dal, sandwiches and soup across the week.
Ingredients
- 1 tbsp rapeseed oil
- 1 large onion, chopped
- 2 tbsp grated ginger
- 2 garlic cloves, sliced
- 1/2 tsp ground nutmeg
- 850 ml vegetable stock
- 500 g carrots, sliced
- 400 g can cannellini beans, with liquid
- 4 tbsp slivered almonds, optional
Method
- Soften onion, ginger and garlic in the oil. Stir in nutmeg briefly.
- Add stock, carrots and beans with their liquid. Cover and simmer until the carrots are tender.
- Reserve one-third. Blend the remainder carefully, then return the reserved soup and heat through. Top with almonds if using.
Cooking notes
Plant-based with suitable stock. Optional almonds add a tree-nut allergen. Blend off the heat with an immersion blender, keeping its blade submerged; follow your blender's instructions for hot liquids.
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Source and adaptation
Adapted in original wording from Sara Buenfeld's “Carrot & ginger soup,” Good Food Middle East. Read the original recipe.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.