1 garlic clove, crushed
500g carrots, chopped
1 tsp ground cumin
1 tsp hot smoked paprika
½ tsp chili powder
1 litre of hot veg stock or water if preferred
100g feta cheese, crumbled
2 tblsp pumpkin seeds, dry roasted in a heavy frying pan
Fresh coriander, to serve (optional)
Warm through 2 tbsp olive oil, then add the onion and garlic. Cook on a gentle heat, without colouring, for about 5 mins. Add the cumin, paprika and chilli, a splash of stock and then the carrots. Stir in the spices and add the rest of the stock along with 500nml of boiling water from the kettle.
Cook the quinoa separately in boiling water, for about 8 mins (or according to the instructions on the packet), then drain and set aside.
Let the soup bubble for about 10 mins. Meanwhile, lightly toast the pumpkin seeds in heavy frying pan, taking great care not to burn them. They will start to pop and splutter – that’s the time to stick a lid on them and turn the heat right down, then off. When the carrots are tender, take the pan off the heat and blitz the soup with a hand blander, adding a little more water if it’s too thick.
Check the seasoning, then add the quinoa and stir gently. Ladle into warm bowls and crumble on the feta, sprinkle on the seeds and garnish with coriander and a grind of black pepper.