Carrot soup with feta and quinoa


  • Serves 4 - 6 people

Flatbread drizzled with olive oil and toasted in the oven until crisp is a great accompaniment to this soup.

  • 2 tbsp olive oil
  • 1 Spanish onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1.2 kg carrots, coarsely grated
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • Finely grated rind and juice of 2 lemons
  • 750 ml (3 cups) vegetable or chicken stock
  • 100 gm quinoa
  • 300 gm Greek feta, coarsely crumbled
  • 1 tbsp Sherry vinegar, or to taste
  • 1/3 cup each coarsely chopped mint and flat-leaf parsley
  • To serve: extra-virgin olive oil
01   Heat olive oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (2-3 minutes). Add carrot, spices and lemon rind and stir occasionally until carrot softens (4-5 minutes). Add stock and 600ml boiling water, season to taste and bring to the boil. Reduce heat to medium and simmer until well-flavoured (5-10 minutes).
02   Meanwhile, cook quinoa in a saucepan of boiling water until tender (10-12 minutes), then drain and set aside in a bowl.
03   Remove soup from heat, add lemon juice and half the feta, process with a hand-held blender until smooth, then add vinegar. Top with quinoa, scatter with herbs and remaining feta, drizzle with exra-virgin olive oil and serve hot.
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