Spicy mexican carrot soup with quinoa
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.