Carrot soup with quinoa and feta

Name: Carrot soup with quinoa and feta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 red onion, sliced; 2 garlic cloves, crushed; 1 kg 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; 100 g quinoa; 1 tbsp sherry vinegar, plus extra to serve; ½ handful roughly chopped mint leaves; ½ handful roughly chopped flat leaf parsley leaves; 100 g essential Waitrose feta, crumbled

This creamy carrot soup, spiced with garlic, cumin, hot smoked paprika and chilli powder and is topped with quinoa and crumbled feta.

4 out of 5 stars(1) Rate this recipe

Serves6
CourseStarter
Prepare15 mins
Cook25 mins
Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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
100g quinoa
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

Method

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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	1,013kJ/ 241kcals
Fat	10.6g
Saturated Fat	4g
Carbohydrates	29.2g
Sugars	14.6g
Fibre	6.3g
Protein	7.3g
Salt	0.6g

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Carrot soup with quinoa and feta

Ingredients

Method

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Overall rating (4/5)