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