Carrot and Harissa Soup With Feta Toasties

by BBC Good Food

Stash this spicy carrot soup in the freezer for a speedy lunch on busy days. The feta toasties are optional, but well worth the extra effort.

Method

Based on 6 servings, adjust as needed.

Step 1

Heat the oil in a large pan over a medium heat and cook the onions for 8-10 mins until starting to soften and caramelise. Stir in the garlic, ginger and spices, and sizzle for 1-2 mins more.

Step 2

Add the carrots, lentils, coriander stalks and stock, along with some seasoning. Bring to a simmer, then cover, reduce the heat to a simmer and bubble for 20 mins.

Step 3

Pour in the cream and stir in the harissa, adding an extra spoonful if you like it spicy. Blitz the soup using a hand blender until smooth, then taste for seasoning. Once completely cool, the soup will keep frozen for up to three months. Defrost completely in the fridge, then reheat in a pan until piping hot.

Step 4

For the toasties, crumble the feta in a bowl and lightly mash along with a drizzle of honey using a fork. Divide the feta between 3 slices of bread, then sandwich with the remaining slices. Generously butter the outside of each sandwich. Tip the sesame seeds onto a plate and press the buttered sides of the sandwiches into the seeds to fully coat. Heat a frying pan or griddle pan over a medium heat and fry the toasties for 2-3 mins on each side until the bread is golden brown and the feta, gooey. Drizzle with a little extra honey, if you like.

Step 5

Stir together a drizzle of oil and a spoonful of harissa. Ladle the soup into deep bowls and top with a drizzle of cream, the harissa oil, coriander leaves and a grinding of black pepper. Serve with the feta toasties for dunking.

  • Ingredients
  • Based on 6 servings
  • 2 Onions, sliced 2x Sainsbury's Onions Loose
  • 500g Carrots, coarsely grated 1x Sainsbury's Carrots 500g
  • 150g Split Red Lentils 1x Sainsbury's Dried Red Lentils 500g
  • 1 pinch Chilli Flakes 1x Sainsbury's Crushed Chillies 32g
  • 4 Garlic Cloves, crushed, or 2 tsp garlic purée 1x Sainsbury's Garlic
  • 2tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g
  • 2tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g
  • 2tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g
  • 1.5litres Vegetable Stock, or Chicken 1x Sainsbury's Stock Cubes, Vegetable 10x10g
  • 10g Coriander Leaves, picked, stalks roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 100ml Cream, dairy or plant-based, plus a drizzle to serve 1x Sainsbury's British Double Cream 150ml
  • 2tbsp Olive Oil, plus a drizzle 1x Sainsbury's Olive Oil 500ml
  • 6 Slices White Bread 1x Sainsbury's Toastie Thick Sliced White Bread 800g
  • 1 tsp Honey, plus extra to serve 1x Sainsbury's Runny Honey 340g
  • 10g Butter 1x Sainsbury's British Butter, Salted 250g
  • 200g Feta 1x Sainsbury's Greek Feta Cheese 200g
  • 3tbsp Sesame Seeds 1x Sainsbury's Sesame Seeds 100g
  • 1thumb-sized piece Ginger, peeled and finely chopped, or 2 tsp ginger purée 1x Sainsbury's Ginger 100g
  • 1tbsp Harissa, plus extra to serve 1x Belazu Rose Harissa 170g
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