Carrot soup with feta and quinoa should make you take notice as this isn’t something ordinary but downright scrumptious! The crunchy chewy texture coming from the quinoa not only adds substance but will keep you feeling satiated longer (always a good thing when trying to stick to those new year’s resolutions!). Carrots have a host of nutritional health benefits: helps to cleanse the liver, improves vision, reduces the risk of cancer, anti-aging, and healthy skin to name a few. This soup can be ready in 30 minutes.
adapted by Gourmet Traveller
2 1/2 lb (1.2 kg) carrots, coarsely grated
2 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, chopped
1 tablespoon ground cumin
2 teaspoons smoked paprika
grated rind and juice of 1 lemon
3 cups chicken stock
1/2 cup quinoa
300g Greek feta, coarsely crumbled
handful of coarsely chopped mint and flat-leaf parsley
extra-virgin olive oil (for drizzling)
1. Heat olive oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender. Add carrots, cumin, paprika and lemon rind. Stir occasionally until carrot softens. Add stock and 2 1/2 cups boiling water, season to taste and bring to a boil. Reduce heat to medium and simmer until well-flavored.
2. Cook quinoa in a saucepan of boiling water until tender (10-12 minutes), then drain and set aside in a bowl.
3. Remove soup from heat, add lemon juice and half the feta, process with a hand-held blender until smooth. Top with quinoa, scatter with herbs and remaining feta, drizzle with extra-virgin olive oil and serve immediately.
The Culinary Chase’s Note: Use a food processor with a grater attachment to speed up the grating process. *You may need to add more water if soup is too thick. With so many flavors and textures, this recipe is a keeper. Enjoy!