Low-fat and warming, this vegetable soup is a healthy way to introduce a meal…
Serves: 4 Preparation time: 20m Cooks in: 30m Ready in: 50m
1 kg carrots, peeled, sliced
40 gr fresh ginger, grated
1 large onion, finely sliced
700ml vegetable stock
50ml extra-virgin olive oil
3 gr dried lavender
salt, freshly ground black pepper
In a medium pan heat the oil, add onion, ginger and carrots and fry for 5 minutes until starting to soften.
Pour in the stock, lavender and season with salt and pepper. Stir, cover with lid and simmer for 25-30 minutes until carrots are tender.
Blitz the soup with a hand blender or in a food processor until very smooth. Serve hot in bowls.
Sprinkle your soup with almonds in their skins cut into slivers and a little more nutmeg if you like!