Carrot and Harissa Soup With Feta Toasties

Name: Carrot and Harissa Soup With Feta Toasties
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: 2tbsp Olive Oil, plus a drizzle; 1 tsp Honey, plus extra to serve; 200g Feta; 1thumb-sized piece Ginger, peeled and finely chopped, or 2 tsp ginger purée; 100ml Cream, dairy or plant-based, plus a drizzle to serve; 1tbsp Harissa, plus extra to serve; 500g Carrots, coarsely grated; 150g Split Red Lentils; 4 Garlic Cloves, crushed, or 2 tsp garlic purée; 2 Onions, sliced; 2tsp Ground Cumin; 2tsp Ground Coriander; 2tsp Smoked Paprika; 1 pinch Chilli Flakes; 10g Coriander Leaves, picked, stalks roughly chopped; 1.5litres Vegetable Stock, or Chicken; 6 Slices White Bread; 10g Butter; 3tbsp Sesame Seeds

by Cherrypick

Vegetarian

4.3

25m prep time

65m total time

Easy level

19 ingredients

Carrot and Harissa Soup With Feta Toasties recipe by Cherrypick

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

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