How to make spiced carrot soup with quinoa and goats cheese

I’m getting a vegie box delivered at the moment (I’m using Aussie Farmers Direct) hoping it will make me eat more of the good stuff and more seasonally.  With only me and Meat-and-Three-Veg to feed it takes a bit of creativity to get through all the produce and so a big bag of carrots gave me a hankering to make soup.  I decided to pimp up your standard carrot soup with the addition of some quinoa to make it a bit more filling after reading this Gourmet Traveller recipe.  


The soup also includes the crucial addition of goats cheese which gives the soup a creamy texture.  I use the Meredith marinated goats cheese but any creamy soft goats cheese would work well.  

Gently cooking the grated carrot
Gently cooking the grated carrot

Let me know what you think if you give it a try – it’s the perfect soup for our current sunny wintery days. Just the deep orange colour is bound to make you smile.  

Stirring in the goats cheese
Stirring in the goats cheese
Spiced carrot soup with quinoa and goats cheese
Serves 4
A traditional winter soup with a twist
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
393 calories
47 g
26 g
18 g
15 g
7 g
527 g
978 g
14 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 393
Calories from Fat 161
% Daily Value *
Total Fat 18g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 26mg
Sodium 978mg
Total Carbohydrates 47g
Dietary Fiber 10g
Sugars 14g
Protein 15g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 tbs olive oil
  2. 1 onion, finely chopped
  3. 2 garlic cloves, finely chopped
  4. 800g carrots, coarsely grated
  5. 1 tbs ground cumin
  6. 2 tbs paprika
  7. 2 lemons, rind grated and juiced
  8. 750 ml vegetable stock
  9. 100 gm quinoa
  10. 100gm goats cheese, crumbled
  11. 1/3 cup coarsley chopped flat-leaf parsley
  1. 1. Heat olive oil in a large saucepan over medium heat, add onion and garlic and stir until tender for 5 mins. Add carrot, spices and lemon rind and stir occasionally until carrot softens for 4 - 5 mins.
  2. 2. Add stock and 300ml boiling water, season with salt and pepper and bring to the boil. Reduce heat to medium and simmer for 10 mins.
  3. 3. Meanwhile, in a separate saucepan cook the quinoa by adding 750ml of boiling water then covering and cooking on a low simmer for 15 mins. Drain and set aside.
  4. 4. Remove soup from heat and allow to cook slightly before adding lemon juice and half the goats cheese and blending.
  5. 5. Top with quinoa, scatter with parsley and remaining goats cheese and serve.
Gourmet Chick
The finished soup
The finished soup


  1. Ooooh, lovely! Have been on the lookout for a new soup. And also grating the carrot is an interesting way to prepare it – I normally just chop and simmer – this looks like it would be more flavoursome.

  2. I got a carrot back in my Aussie Farmers Direct delivery this week too 🙂 (Do you think the boxes are consistent across states?) We have no trouble getting through carrots but I would still happily dedicate some to this soup!

  3. Julia- Takes a little bit of arm muscle with all the grating but I think it’s worth it.

    Kari – Maybe they are – I thought they were quite local but am assuming the pineapple I got this week is not!

  4. Could I just add the quinoa into the soup and save on washing up?

    1. Mfcm – You could – just makes it a little more tricky making sure it is cooked correctly but you are right it does save on washing up!

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