Carrot and feta soup

Ingredients

2 Tbsp	Extra virgin olive oil
1 medium	Onion, thinly sliced
2	Garlic cloves, finely chopped
1 ⅕ kgs	Carrots, peeled, thinly sliced (Main)
1 Tbsp	Ground cumin
2 tsp	Smoked paprika
2	Lemons, zested and juiced
1 ½ Ltr	Vegetable stock, or chicken stock
1 cup	Quinoa (Main)
300 g	Feta, coarsely crumbled (Main)
¼ cup	Fresh mint, roughly chopped
¼ cup	Fresh italian parsley, roughly chopped
1 dash	Extra virgin olive oil, to garnish

Directions

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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