Project Description

Roast Carrot Soup with Fetta Crumble

New Recipe

  • Serves 4
  • Preparation time: 15 minutes
  • Cooking time: 60 minutes

This exotically spiced soup, with a sprinkle of flavour filled fetta, adds a touch of exotic spice to a chilly day. A perfect entrée or light lunch.

Ingredients:

  • 100g Lemnos Smooth Fetta, crumbled into pieces
  • 1kg carrots, peeled and roughly chopped
  • 3 tbsps olive oil
  • 2 large onions, peeled and roughly chopped
  • 2 tsp ground cumin
  • ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • 4 cups (1 litre) low salt vegetable or chicken stock
  • 1 cup water
  • Sea salt and freshly ground black pepper

Method:

Preheat the oven to 180oC.

  1. Place the carrots in a bowl and toss in 1 tablespoon of olive oil. Transfer to a large oven tray and bake for about 30 minutes or until just tender and starting turn golden.
  2. In a large pan on a medium heat, add the remaining olive oil and the chopped onion. Sauté for about 5-6 minutes, stirring occasionally, until the onion softens and starts to change colour.
  3. Add the spices and fry for about 30 seconds or until fragrant, stirring occasionally.
  4. Pour in the stock, water and roast carrots. Bring to the boil and cook until the carrots are soft (about 20 minutes).
  5. Blitz with a stick blender or food processor until smooth. Season to taste.
  6. Serve the soup piping hot, scattered generously with Lemnos Smooth Fetta.
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