Carrot Soup with Feta and Quinoa

clock 15 minutes + 25 minutes bowl Serves 6


  • 2 Tbsp olive oil
  • 1 red onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1.2kg carrots, coarsely grated
  • 1 Tbsp ground cumin
  • 2 tsp smoked paprika
  • finely grated zest and juice of 2 lemons
  • 750ml vegetable stock
  • 600ml boiling water
  • 100g quinoa
  • 300g greek feta, coarsely crumbled
  • 1 tsp sherry vinegar, or to taste
  • 1/3 cup coarsely chopped mint
  • 1/3 cup coarsely chopped italian parsley
  • extra virgin olive oil to garnish


  • 1. Heat olive oil in a large saucepan over a medium-high heat. Add onion and garlic and stir occasionally until tender (2-3 minutes).

  • 2. Add carrot, spices and lemon zest and stir occasionally until carrot softens (4-5 minutes).

  • 3. Add stock and water, season to taste and bring to the boil. Reduce heat to medium and simmer for 5-10 minutes.

  • 4. Meanwhile, cook the quinoa in a saucepan of boiling water until tender (10-12 minutes). Drain and set aside in a bowl.

  • 5. Remove soup from heat, add lemon juice and half of the feta. Process with a hand-held blender until smooth, then add vinegar.

  • 6. Ladle into bowls. Top with quinoa, scatter with herbs and remaining feta, drizzle with extra virgin olive oil and serve hot.

  • Tip: Check your vegetable stock is gluten free or use home made.

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