Put ¼ of the vegetable stock into a large pan and bring to the boil. Add the onion, ginger and garlic and allow to simmer for 5 - 6 minutes.
Stir in the nutmeg and simmer for a further 2 minutes.
Add the rest of the stock, carrots, beans (including their juice) and cover. Leave to simmer for 20 - 25 minutes until the carrots are tender.
Blitz everything with a food processor or hand blender until smooth. Return to a pan and heat until bubbling. Add salt and Pepper to taste and serve.