Waitrose and Partners
Carrot soup with quinoa and feta

Carrot soup with quinoa and feta

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

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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
  • 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


  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.


Typical values per serving when made using specific products in recipe


1,013kJ/ 241kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating