Carrots are a rich source of vitamin A and C and their sweetness pairs well with the salty feta crumbled on top. We spiced this soup with cumin and paprika and added mint leaves for a fresh finish. You can choose how much quinoa you’d like to spoon into your bowl for a heartier meal. Cook, relax, and enjoy!

What you’ll need:
1 red onion
1 lb carrots
2 cloves garlic
1 lemon
½ tsp cumin
½ tsp sweet paprika
8 oz vegetable broth
½ cup tricolor quinoa
¼ oz fresh mint
2 oz feta
olive oil
coarse salt
freshly ground black pepper

Equipment:
medium pot
zester
fine-mesh sieve
small saucepan
hand held blender

Recipe steps:

1. Prep ingredients
   Peel and quarter onion then thinly slice. Peel and thinly slice carrot and garlic. Heat 2 tablespoons oil in a medium pot over medium-high, add onion and garlic and stir occasionally until tender, 2–3 minutes.

2. Add carrots
   Zest and juice lemon and reserve lemon juice. Add carrot, cumin, sweet paprika, lemon zest, and 1 teaspoon salt to pot and stir occasionally until carrot begins to soften, 5 minutes.

3. Add liquids
   Add broth and 2 cups water and bring to a boil. Reduce heat to medium and simmer until carrot is soft and flavors meld, 15 minutes.

4. Cook quinoa
   Meanwhile, rinse quinoa in a fine-mesh sieve. Place in a small saucepan with 1 cup water and a pinch of salt. Bring to a boil, reduce heat to simmer, cover, and cook until water is absorbed and quinoa is tender, 15 minutes. Keep covered until ready to serve.

5. Purée
   Remove soup from heat, add 1 tablespoon lemon juice, and process with a hand-held blender until smooth. Stir in more water to thin if necessary then season with 1 teaspoon salt.

6. Finish
   Top with quinoa, tear mint leaves over the top, and sprinkle with feta and freshly ground black pepper. Enjoy!

See what else is cooking this week!