Carrot soup with feta & quinoa

With feta, herbs and quinoa, this is not your average carrot soup. Photography by Bauer Syndication.

  • 25 mins cooking
  • Serves 6
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Carrot soup with feta & quinoa
  • 2 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 2 clove garlic, finely chopped
  • 1.2 kilogram carrots, coarsely grated
  • 1 tablespoon ground cumin
  • 2 teaspoon smoked paprika
  • finely grated zest and juice of 2 lemons
  • 750 millilitre (3 cups) vegetable (or chicken stock)
  • 600 millilitre boiling water
  • 100 gram quinoa
  • 300 gram greek feta, coarsely crumbled
  • 1 teaspoon sherry vinegar, or to taste
  • 1/3 cup each coarsely chopped mint and flat-leaf parsley
  • extra virgin olive oil, to garnish


Carrot soup with feta & quinoa
  • 1
    Heat olive oil in a Tefal Ambiance Set 24cm stewpot over medium-high heat, add onion and garlic and stir occasionally until tender (2-3 minutes).
  • 2
    Add carrot, spices and lemon zest and stir occasionally until carrot softens (4-5 minutes).
  • 3
    Add stock and water, season to taste and bring to the boil. Reduce heat to medium and simmer until well-flavoured (5-10 minutes).
  • 4
    Meanwhile, cook quinoa in a Tefal Ambiance Set 18cm saucepan of boiling water until tender (10-12 minutes). Drain and set aside in a bowl.
  • 5
    Remove soup from heat, add lemon juice and half the feta, process with a hand-held blender until smooth, then add vinegar. Ladle into bowls, top with quinoa, scatter with herbs and remaining feta, drizzle with extra virgin olive oil and serve hot.


  • The non-stick interior and exterior of the Tefal Ambiance cookware pieces makes preparing this soup so easy - and effortless cleaning afterwards!