Carrot and feta soup

Featured in the Herald on Sunday

Nothing warms the soul in winter like a warm bowl of Simon Gault’s Carrot and feta soup!


2 Tbsp Extra virgin olive oil
1 medium Onion, thinly sliced
2 Garlic cloves, finely chopped
1.2 kgs Carrots, peeled, thinly sliced
1 Tbsp Ground cumin
2 tsp Smoked paprika
2 Lemons, zested and juiced
1½ Ltr Vegetable stock, or chicken stock
1 cup Quinoa
300 g Feta, coarsely crumbled
¼ cup Fresh mint, roughly chopped
¼ cup Fresh italian parsley, roughly chopped
1 dash Extra virgin olive oil, to garnish


  1. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and sauté (stir-fry) for 2-3 minutes until tender. Add carrot, cumin, paprika and zest and continue cooking over medium heat for 4-5 minutes. Add stock and bring to the boil. Reduce heat to medium and simmer until carrots are soft enough to purée when blending, about 8-10 minutes.
  2. Meanwhile, cook quinoa in a saucepan with 2 cups boiling water for 10-12 minutes until tender. Drain and set aside in a bowl.
  3. Remove soup from heat and add lemon juice, 3/4 the quinoa and half the feta. Blend in batches and process until smooth, transferring to a saucepan as you go so soup is ready for reheating prior to serving. Season to taste with salt and pepper.
  4. Reheat soup, ladle into bowls and top with remaining quinoa. Scatter over mint, parsley and remaining feta, drizzle with extra virgin olive oil and serve.

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