Ingredients

• 1 tbsp Olive 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
• Fresh Parsley – To garnish

Method

1. Heat the oil in a large pan, and on a low heat, add the onion, ginger and garlic, and fry for 5 mins until starting to soften.
2. Stir in the nutmeg and cook for 1 min more.
3. Pour in the stock, add the carrots, then cover and simmer for 20-25 mins until the carrots are tender.
4. Blitz with a hand blender or in a food processor until smooth.
5. Return everything to the pan and heat until bubbling.
6. Serve topped with fresh parsley and cracked black pepper.

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