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 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. Stir in the nutmeg and cook for 1 min more. Pour in the stock, add the carrots, then cover and simmer for 20-25 mins until the carrots are tender. Blitz with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with fresh parsley and cracked black pepper. ❤️ Follow Me! Bloglovin | Pinterest | Instagram | Twitter Share this: Like this: Like Loading…

Read the full original post here authored by Natalie Rix. You can visit her blog here.

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