Carrot Feta Soup Food

CARROT FETA SOUP

Steps:

• In heavy stock pot heat the olive oil over medium heat. Then add the onion and carrots and stir. Let the onions and carrots soften over a medium to high heat for 5-6 minutes. Sprinkle salt and pepper over the onions and carrots and stir some more.
• Add in the 6 cup of stock and bring to a rapid simmer. Turn down the heat to a slow simmer and let sit covered. Simmer for 20-30 mins until carrots are soft and easily cut with a knife.
• Using an immersion blender right in the pot, puree the carrot and onion mixture until smooth. Stir in the cream and gently heat the cream into the carrot puree. Then stir in the crumbled feta cheese. Again with the immersion blender, blend and puree the feta with the cream and the carrot mixture.

ROASTED CARROTS WITH FETA AND PARSLEY

Steps:

• Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
• Transfer carrots to a bowl, and toss with feta and parsley.

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
• Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
• Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.