Carrot, Orange and Feta Soup

Carrot, Orange and Feta Soup

20saves
30min


1 person made this

About this recipe: Fragrant orange, sweet carrot and tangy feta cheese combine in this simple, warming soup. Accompany with tapenade toasts for a touch of luxury.

Jan Cutler

Ingredients
Serves: 4 

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4 carrots, peeled and finely chopped
  • 1 garlic clove, crushed
  • 600ml vegetable stock, made with stock cubes
  • juice of 1 small orange
  • 2 tbsp chopped fresh tarragon, plus leaves, to garnish
  • 100g feta cheese, crumbled

Method
Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Heat the oil in a large pan and fry the onion, carrots and garlic over a medium heat for about 5 minutes, to soften but not brown.
  2. Add the stock, orange juice and half the tarragon, and bring to the boil. Reduce the heat, cover and simmer gently for 6-8 minutes or until tender.
  3. Reserve about a quarter of the diced vegetables and tip the remainder into a food processor or blender. Process until almost smooth – it's best to leave some texture and not process to a completely smooth purée. Season.
  4. Return the purée to the pan with the reserved diced vegetables and heat until boiling. Ladle into bowls and add some crumbled feta cheese to each. Sprinkle with the reserved chopped tarragon and the leaves, and serve immediately.

…get ahead

The soup can be made in advance and chilled for up to three days. Add the feta just before serving. Or you can freeze it. Prepare to the beginning of step 4, add the diced vegetables and then cool quickly. Pour into a freezerproof container and freeze for up to a month.

…speed it up

If time is short, you can omit the processing at step 3 – the soup can be served as a simpler, country-style chunky version.

…another idea

Parsnip, lemon and thyme soup Make the soup with 4 parsnips instead of carrots, and fry them with the onion and garlic at step 1. Replace the orange juice with the juice of 1/2 lemon, and the tarragon with chopped fresh thyme leaves. Cook up to step 3, then tip the whole quantity into the food processor or blender and process until smooth. Season, then return to the pan and stir in 100g reduced-fat soft cheese until melted. Omit the feta cheese. Sprinkle with chopped thyme to serve.

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