Carrot and Ginger Soup with Spiced Almond Brittle

27 Dec 2018 no comments peasandlove Categories Uncategorized


•     5-6 large carrots

•     2 large white onions

•     3 garlic cloves

•     2 inches of fresh ginger

•     Olive oil

•     1 litre vegetable stock

•     1 can of white beans (cannellini or fava beans)

•     1/2 tsp of cumin

•     1/2 tsp of nutmeg

•     100g roughly chopped almonds

•     2 tbsp maple syrup

•     1/2 tsp cayenne pepper

•     1 tsp olive oil

•     1 tsp brown sugar


1.     Preheat oven to 250 degrees.

2.     In a large saucepan, cook the finely chopped onions, garlic, ginger and carrots in olive oil until softened (around 10/15 mins).

3.     Add the spices and cook for a couple of minutes. Add the vegetable stock, and beans and simmer on a low heat for 35 mins. Blend the soup until smooth and creamy. Add salt and pepper to taste.

4.     In a bowl, mix maple syrup, pepper, oil and sugar. Place the mixture on a baking paper lined baking dish and place in the oven until the sugar melts and brittle forms.