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    Carrot soup with quinoa and feta

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    Carrot soup with quinoa and feta

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes

    Serves: 6


    2 tbsp olive oil

    1 red onion, sliced

    2 garlic cloves, crushed

    1kg essential Waitrose carrots, coarsely grated or sliced

    1 tbsp ground cumin

    2 tsp hot smoked paprika

    1⁄4-1⁄2 tsp mild chilli powder, to taste

    1 litre fresh vegetable stock

    100g quinoa

    1 tbsp sherry vinegar, plus extra to serve

    handful roughly chopped mint and flat leaf parsley leaves

    100g essential Waitrose feta, crumbled


    1. Heat the oil in a large saucepan over a medium heat, add the onion and garlic and fry gently for 2-3 minutes. Add the carrots, then the spices, and fry for 4-5 minutes, stirring occasionally, until golden. Add the stock and 500ml boiling water, season and simmer for 10 minutes.

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

    3. Take the soup off the heat and blend with the vinegar until smooth. Ladle into bowls; top with the quinoa, herbs and feta. Drizzle with more vinegar to serve.

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