Directions

1. Heat oil with onion and spices in a large pan. Cover and fry gently for 5 minutes while you coarsely grate carrots and add to pan. Cook, stirring occasionally, for a few minutes.

2. Add Stockpot and 1 litre (1¾ pints) boiling water. Simmer, half covered for 20 minutes.

3. Meanwhile, cook quinoa according to pack instructions, drain and set aside.
4. Whizz soup in pan using a hand-held stick blender and season to taste. It should be thickish but add boiling water to thin it down if you prefer.
5. Ladle soup into bowls, spoon a portion of quinoa in middle and crumble Feta on top. Tear mint leaves over, drizzle with vinegar and season with black pepper.