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Smoky Carrot Soup with Quinoa Feta

Smoky Carrot Soup with Quinoa Feta

A delicious Smoky Carrot Soup with Quinoa Feta recipe taken from the Dairy Diary.

Smoky Carrot Soup with Quinoa Feta


Vegetable oil 1 tbsp

Onion 1 small, peeled and chopped

Ground cumin 2 tsp

Sweet smoked paprika 3 good tsp

Carrots 500g (1lb 2oz), peeled

Vegetable Stockpot 1

Three colour quinoa 50g (2oz)

Feta cheese 110g (4oz)

Mint leaves a good handful

Balsamic vinegar for drizzling



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.


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


Meanwhile, cook quinoa according to pack instructions, drain and set aside.


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.


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.

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