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Carrot soup with feta and quinoa

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

You'll need

  • 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

Method

  • 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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2013

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