Roasted Carrot Soup with Feta & Sunflower Seeds

Discover a delicious Roasted Carrot Soup with Feta & Sunflower Seeds recipe. Made with carrots, celery, garlic, and potato, blended with creamy feta and topped with crunchy sunflower seeds. Perfect for a comforting meal with crusty bread.

Recipe - SuperValu Online

Roasted Carrot Soup with Feta & Sunflower Seeds

Prep Time10 Minutes

Servings4

Cook Time40 Minutes

Ingredients

50 g Butter

5 medium Carrots, chopped in small pieces

1 stick Celery, chopped

200 g Feta Cheese

5 cloves Garlic, crushed

1 medium Potato, chopped

1 pinch Salt and Pepper

2 tbsp Sunflower Oil

5 tbsp Sunflower Seeds, plus extra for serving

1 litre Vegetable Stock

Directions

Preheat the oven to 220˚C.
Place the chopped carrots on a roasting tray and drizzle with oil, then season with salt and pepper.
Place in the oven to roast for 15 minutes until the carrots are coloured, then remove from the oven.
In a large saucepan, over medium heat, melt some butter.
Add the onion, garlic, chopped celery, and potato. Sauté for 2 minutes, stirring constantly.
Add the roasted carrot and sunflower seeds.
Cover with the vegetable stock and bring to the boil.
Cover with a lid and simmer over medium heat for 20 to 25 minutes until the vegetables are all softened.
Remove from the heat and add almost all the feta, but keep 4 tablespoons to crumble on top when serving.
Using a handheld blender, blend the soup until smooth. Season well.
Serve the soup in warmed bowls with crumbled feta, a sprinkle of sunflower seeds, and black pepper.
Enjoy while piping hot with some crusty bread.

10 minutes

Prep Time

40 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

50 g Butter

SuperValu Irish Creamery Butter (454 g)

Add SuperValu Irish Creamery Butter (454 g) to Favourites.Add SuperValu Irish Creamery Butter (454 g) to Favourites.

€3.39€7.47/kg

5 medium Carrots, chopped in small pieces

SuperValu Organic Carrots (750 g)

Add SuperValu Organic Carrots (750 g) to Favourites.Add SuperValu Organic Carrots (750 g) to Favourites.

€1.29€1.72/kg

1 stick Celery, chopped

SuperValu Celery Import (1 Piece)

Add SuperValu Celery Import (1 Piece) to Favourites.Add SuperValu Celery Import (1 Piece) to Favourites.

€1.09

200 g Feta Cheese

SuperValu Greek Feta Cheese (200 g)

Add SuperValu Greek Feta Cheese (200 g) to Favourites.Add SuperValu Greek Feta Cheese (200 g) to Favourites.

€1.39€6.95/kg

5 cloves Garlic, crushed

SuperValu Garlic (3 Piece)

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€1.05€0.35 each

1 medium Potato, chopped

SuperValu Irish Rooster Potatoes (2 kg)

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€3.79€1.90/kg

1 pinch Salt and Pepper

Cape Herb Giant Salt & Black Peppercorn Grinder (310 g)

Add Cape Herb Giant Salt & Black Peppercorn Grinder (310 g) to Favourites.Add Cape Herb Giant Salt & Black Peppercorn Grinder (310 g) to Favourites.

€5.99€19.32/kg

2 tbsp Sunflower Oil

SuperValu Sunflower Oil (1 L)

Add SuperValu Sunflower Oil (1 L) to Favourites.Add SuperValu Sunflower Oil (1 L) to Favourites.

€1.95€1.95/l

5 tbsp Sunflower Seeds, plus extra for serving

SuperValu Sunflower Seeds (200 g)

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€0.79€3.95/kg

1 litre Vegetable Stock

Kallo Organic Vegetable Stock Cube (66 g)

Add Kallo Organic Vegetable Stock Cube (66 g) to Favourites.Add Kallo Organic Vegetable Stock Cube (66 g) to Favourites.

€2.30€34.85/kg

Directions

Preheat the oven to 220˚C.
Place the chopped carrots on a roasting tray and drizzle with oil, then season with salt and pepper.
Place in the oven to roast for 15 minutes until the carrots are coloured, then remove from the oven.
In a large saucepan, over medium heat, melt some butter.
Add the onion, garlic, chopped celery, and potato. Sauté for 2 minutes, stirring constantly.
Add the roasted carrot and sunflower seeds.
Cover with the vegetable stock and bring to the boil.
Cover with a lid and simmer over medium heat for 20 to 25 minutes until the vegetables are all softened.
Remove from the heat and add almost all the feta, but keep 4 tablespoons to crumble on top when serving.
Using a handheld blender, blend the soup until smooth. Season well.
Serve the soup in warmed bowls with crumbled feta, a sprinkle of sunflower seeds, and black pepper.
Enjoy while piping hot with some crusty bread.