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!

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