Heat oil in a large saucepan, add grated ginger, frozen Birds Eye Chopped Onions and Birds Eye Julienne Carrots and cook for 10 minutes or until the carrots have caramelised, stirring occasionally.
Add chicken stock and Edgell Chick Peas. Cover and simmer for 15 minutes, stirring occasionally.
Puree soup with a stick blender until smooth. Serve topped with a swirl of natural yoghurt and a sprinkle of nutmeg.