Home / Recipes / Roast carrot soup with fetta crumble
This soup has a little kick to it, giving it a new twist on a classic. Perfect for an entrée or light lunch.
Time 1 hour 15 minutes
100g Lemnos Smooth Danish Fetta, crumbled
1 kg carrots, peeled and roughly chopped
3 tbsp olive oil
2 large onions, peeled and roughly chopped
2 tsp ground cumin
½ tsp ground cinnamon
1 tsp ground ginger
1L low salt vegetable or chicken stock
1 cup water
Sea salt and freshly ground black pepper
Preheat oven to 180°C.
Place carrots in bowl with 1 tsbp olive oil and toss. Transfer to large oven tray and bake for 30 minutes or until tender and golden.
In large pan on medium heat, add remaining olive oil and chopped onion. Sauté for 5-6 minutes, stirring occasionally, until onion softens.
Add spices and fry for 30 seconds or until fragrant, stirring occasionally. Pour in stock, water and roast carrots. Bring to the boil and cook until carrots are soft.
Blitz with stick blender or food processor until smooth, season to taste.
Scatter generously with Lemnos Smooth Danish Fetta and serve piping hot.