Project Description
Roast Carrot Soup with Fetta Crumble
- 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.
- 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.
- 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.
- Add the spices and fry for about 30 seconds or until fragrant, stirring occasionally.
- Pour in the stock, water and roast carrots. Bring to the boil and cook until the carrots are soft (about 20 minutes).
- Blitz with a stick blender or food processor until smooth. Season to taste.
- Serve the soup piping hot, scattered generously with Lemnos Smooth Fetta.
