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Carrot soup with quinoa and feta

Carrot soup with quinoa and feta

By Andrew Nakhon
15’ Prep time
25’ Cook time
40’ Total time
241 Calories
6 Serving

Summary

This creamy carrot soup, spiced with garlic, cumin, hot smoked paprika and chilli powder and is topped with quinoa and crumbled feta.
Andrew Nakhon 0 Followers

Step by Step

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Step 1

Heat the oil in a large saucepan over a medium heat, add the onion and garlic and fry gently for 2-3 minutes. Add the carrots, then the spices, and fry for 4-5 minutes, stirring occasionally, until golden. Add the stock and 500ml boiling water, season and simmer for 10 minutes.
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Step 2

Meanwhile, cook the quinoa according to pack instructions; drain and set aside.
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Step 3

Take the soup off the heat and blend with the vinegar until smooth. Ladle into bowls; top with the quinoa, herbs and feta. Drizzle with more vinegar to serve.

Ingredient

  • Olive oil
    Olive oil
    2 tbsp
  • Red onion
    Red onion
    1
  • Ground cumin
    Ground cumin
    1 tbsp
  • Garlic cloves
    Garlic cloves
    2
  • Sherry vinegar
    Sherry vinegar
    1 tbsp
  • Mild chilli powder
    Mild chilli powder
    0.5 tsp
  • Hot smoked paprika
    Hot smoked paprika
    2 tsp
  • Essential waitrose feta
    Essential waitrose feta
    100 grams
  • Quinoa
    Quinoa
    100 grams
  • Fresh vegetable stock
    Fresh vegetable stock
    1 litre/s
  • Essential waitrose carrots
    Essential waitrose carrots
    1 kilos
  • Roughly chopped mint leaves
    Roughly chopped mint leaves
    0.5 handful
  • Roughly chopped flat leaf parsley leaves
    Roughly chopped flat leaf parsley leaves
    0.5 handful
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