Spicy mex­i­can car­rot soup with quinoa

donna hay - Fresh + Light - - Fresh -

1 ta­ble­spoon ex­tra vir­gin olive oil

1 onion, thinly sliced

4 cloves gar­lic, thinly sliced

¼ cup (70g) tomato paste

6 car­rots (720g), peeled and grated

1½ tea­spoons smoked pa­prika

1 tea­spoon ground cumin

1 tea­spoon ground co­rian­der sea salt and cracked black pep­per

1 litre veg­etable stock

2 cups (500ml) wa­ter

1 ta­ble­spoon honey

½ cup cooked tri­colour quinoa+ nat­u­ral Greek-style (thick) yoghurt, to serve store-bought pick­led chill­ies, chopped, to serve mi­cro (baby) co­rian­der (cilantro) leaves, to serve

Heat the oil in a large saucepan over medium heat. Add the onion and gar­lic and cook for 4 min­utes. Add the tomato paste, car­rot, pa­prika, cumin, co­rian­der, salt and pep­per and cook, stir­ring, for 4 min­utes.

Add the stock, wa­ter and honey and bring to the boil. Re­duce the heat to medium and cook for 15 min­utes.

Re­move from the heat and set aside to cool slightly. Us­ing a hand-held blender, blend un­til smooth. Di­vide the soup be­tween bowls and top with the quinoa, yoghurt, pick­led chilli and co­rian­der. Sprin­kle with pep­per to serve. SERVES 4– 6.

+ ¼ cup (50g) un­cooked quinoa makes ½ cup cooked quinoa.

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