Sue Watkins Nutritional Therapist & Wellness Coach, based in Hertfordshire

Nutritional Therapy

07773 689441
Carrot, Cumin & Quinoa Soup
Carrot, Cumin & Quinoa Soup - a heart warming receipe full of antioxidants and goodness


1/2 onion
100g quinoa
1 garlic clove, crushed
500g carrots, chopped
1tsp ground cumin
1 tsp hot smoked paprika
1/2 tsp chili powder
1 litre of hot veg stock
100g feta cheese, crumbled
2 tblsp pumpkin seeds, dry roasted in a heavy fryingp an
Fresh coriander, to serve (optional)

Warm through 2 tblp olive oil, then add the onion and garlic. Cook on a gentle heat without, colouring for about 5 mins. Add the cumin, pap ika and chilli, a splash of stock and then the carrots. Stir in the spices and add the rest of the stock along with 500ml of boiling water from the kettle. Cook the quinoa separately in boiling water, for about 8 mins (or according to the instructions on the packet), then drain and set aside. Let the soup bubble for about 10 mins.
Meanwhile, lightly toast the pumpkin seeds in a heavy frying pan, taking great care not to burn them. They will start to pop and splutter that 's the time to stick a lid on them and turn the heat right down, then off.
When the carrots are tender, take the pan of the heat and blitz the soup with a hand blender, adding a little more water it it's too thick .
Check the seasoning, then add the quinoa and stir gently. Ladle into warm bowls and crumble on the feta, sprinkle on the seeds and garnish with coriander and a grind of black pepper.