Carrot soup with feta and quinoa. #getcooking.

It’s cold.
It’s winter.
Time for soup.
Time for carrot soup with feta and a touch of quinoa ….adulterated from  gourmettraveller.

You’ll need for 4 to 6 fashionista or 35 models:
2 tbsp olive oil
1 Spanish onion, thinly sliced
2 garlic cloves, finely chopped
1.2 kg carrots, coarsely grated
1 tbsp ground cumin
2 tsp smoked paprika
Finely grated rind and juice of 2 lemons
750 ml (3 cups) vegetable or chicken stock
100 gm quinoa
300 gm Greek feta, coarsely crumbled
1 tbsp Sherry vinegar
1/3 cup each coarsely chopped mint and flat-leaf parsley
To serve: extra-virgin olive oil

•    Slip into Prada fur lined onesie.
•    Pull on Chanel moon boots.
•    Pour a major glass of wine and guzzle.
•    Chop all the vegetables and grate the carrots.
•    Grate the lemon rind and then juice the lemons.
•    Heat olive oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender as a Chloe bag (2-3 minutes).
•    Add carrot, spices and lemon rind and stir occasionally until carrot softens like a Prada wallet after years of wear. (4-5 minutes).
•    Add stock and 600ml boiling water, season to taste and bring to the boil.
•    Reduce heat to medium and simmer until well-flavoured (5-10 minutes).
•    Meanwhile, cook quinoa in a saucepan of boiling water until soft and tender as an Hermes cuff (10-12 minutes), then drain and set aside in a bowl.
•    That’s the quinoa not the Hermes cuff.
•    Remove soup from heat, add lemon juice and half the feta, process with a hand-held blender until smooth, then add vinegar. To the soup. Not you.
•    Top with quinoa , accessorise with herbs and remaining feta, drizzle with exra-virgin olive oil
•    Serve hot with flatbread drizzled with olive oil and toasted until crisp as a new Celine shirt.
•    yum.