Today we’d like to share a delicious and easy recipe with you for carrot, ginger and bean soup. It’s a ¬†perfect warming meal for February, quick to prepare, full of nourishing ingredients and good for the digestion. To enjoy for lunch or a light dinner, serve with some crusty bread.

Carrot, Ginger and Bean Soup

Makes 6 portions


300g / 10 1/2 ounces carrots

1 onion

I stick of celery

Olive oil

Ground ginger or chopped fresh ginger to taste

Vegetable stock

Grated nutmeg to taste (optional)

1 litre/ 1.5 pints water

1 tin beans of choice e.g chickpeas, cannellini beans, butter beans

Salt and black pepper 


Cut the carrots into small pieces then chop the onion and celery finely. Next, add the olive oil to a large pan and cook the onion and celery over a gentle heat until starting to soften. Then stir in the ginger and nutmeg (if using). Add the carrots to the pan and cook for a further five minutes. Pour in the water with the stock and simmer gently until all the vegetables are cooked and soft. Remove the pan from the heat and blend the soup until smooth. Add the beans of your choice and return to the heat to warm through. Season to taste with salt and black pepper. To serve, garnish with a swirl of natural yoghurt and a scattering of fresh herbs of your choice. Serve with crusty bread.


We’d love to hear in the comments about the recipes you enjoy making at this time of year. Are you a fan of soups, too?

Happy cooking!

Claire and Sam

P.S. If you like this carrot, ginger and bean soup you can find another recipe using fresh ginger here


Table setting image with thanks to Lina Kivaka on Pexels.com



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