Flatbread drizzled with olive oil and toasted in the oven until
crisp is a great accompaniment to this soup.
2 tbspolive oil1Spanish onion, thinly sliced2garlic cloves, finely chopped1.2 kgcarrots, coarsely grated1 tbspground cumin2 tspsmoked paprikaFinelygrated rind and juice of 2 lemons750 ml (3 cups)vegetable or chicken stock100 gmquinoa300 gmGreek feta, coarsely crumbled1 tbspSherry vinegar, or to taste 1/3 cup eachcoarsely chopped mint and flat-leaf parsleyTo serve:extra-virgin olive oil
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).
Meanwhile, cook quinoa in a saucepan of boiling water until tender (10-12 minutes), then drain and set aside in a bowl.
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.