1 garlic clove, crushed
500 g carrots, chopped
1 tsp ground cumin
1 tsp hot smoked paprika
1/2 tsp chili powder
1 litre of hot vegetable stock
100 g feta cheese, crumbled
2 tbsp 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 minutes. Add the cumin, paprika and chili, a splash of stock and then the carrots. Stir in the spices and add the rest of the stock along with 500 ml of boiling water from the kettle. Cook the quinoa separately in boiling water, for about 8 minutes (or according to the instructions on the packet), then drain and set aside. Let the soup bubble for about 10 minutes. 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 to thick.
Check the seasoning, then add the quinoa and stir gently. Ladle into warm bowl and crumble on the feta, sprinkle on the seeds and garnish with coriander and a grind of black pepper.