Improve your night vision with this feta-topped carrot soup.
- Heat the oil and butter in a large saucepan over medium heat. Add onion, garlic and ginger, and cook for 5 minutes or until onion is soft. Increase heat to high, add carrots, thyme and cumin, then cook, stirring occasionally, for 7 minutes or until carrots are starting to brown. Add stock, bring to the boil, then reduce heat to medium and simmer for 20 minutes or until carrots are tender and can be crushed easily with the back of a spoon.
- Using a stick blender, blend carrot mixture until smooth. Season with salt and pepper. Makes 2L.
- Divide soup among bowls, then scatter with feta, lemon zest and extra thyme. Serve with bread rolls, if using.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set