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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
½ tsp mild chilli powder, to taste (approx. 0.25-0.5 tsp)
1 L fresh vegetable stock
1 tbsp sherry vinegar, plus extra to serve
½ handful roughly chopped mint leaves
½ handful roughly chopped flat leaf parsley leaves
100g essential Waitrose feta, crumbled
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.
Meanwhile, cook the quinoa according to pack instructions; drain and set aside.
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.
Typical values per serving when made using specific products in recipe
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