Name: Spiced carrot soup with feta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 36.40 gm olive oil; 50g butter; 1 onion, finely chopped; 2 cloves garlic, crushed; 2cm piece ginger, finely grated; 1kg carrots, peeled, chopped; 20.00 ml thyme leaves, plus extra, to serve; 7.50 gm ground cumin; 1.5L vegetable liquid stock; 65g (1/3 cup) Persian (marinated) feta, crumbled; 1 lemon, zest peeled into thin strips; Crusty bread rolls (optional), to serve

Spiced carrot soup with feta

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Enhance night vision with savory feta carrot soup.

Ingredients:

36.40 gm olive oil
50g butter
1 onion, finely chopped
2 cloves garlic, crushed
2cm piece ginger, finely grated
1kg carrots, peeled, chopped
20.00 ml thyme leaves, plus extra, to serve
7.50 gm ground cumin
1.5L vegetable liquid stock
65g (1/3 cup) Persian (marinated) feta, crumbled
1 lemon, zest peeled into thin strips
Crusty bread rolls (optional), to serve

Instructions:

In a large saucepan over medium heat, warm the oil and butter. Sauté onion, garlic, and ginger for 5 minutes until the onion is soft. Increase heat to high, stir in carrots, thyme, and cumin, and cook for 7 minutes until carrots start to brown. Pour in stock, bring to a boil, then reduce heat to medium and simmer for 20 minutes until carrots are tender and easily crushed with a spoon.
Blend the carrot mixture with a stick blender until velvety smooth, then season generously with salt and pepper. Yields 2 liters of deliciousness.
Ladle soup into bowls, sprinkle with feta, lemon zest, and extra thyme. Enjoy with bread rolls on the side, if desired.

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