Spicy Carrot with Mint and Feta Cheese Soup

The combination of carrots, mint, and feta cheese always intrigued me, but a chunky carrot soup never appealed to me, as I prefer mine to be smooth. However, smooth didn’t seem the right texture for these flavors. When last night’s leftover couscous beckoned I couldn’t resist tinkering. I love this soup, but be sure to slightly overcook the carrots. If they are even the slightest bit raw they will ruin your soup.

Spicy Carrot with Mint and Feta Cheese Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 cups
  • 1 tablespoon oil
  • 1 Spanish onion, thinly sliced
  • 1 celery stalk, chopped
  • 3 to 4 garlic cloves, minced
  • 1 tablespoon finely chopped fresh ginger toot
  • 1 pound carrots, quartered lengthwise cut into rough chunks
  • 4 to 5 cups chicken stock
  • ½ teaspoon crushed red-pepper flakes
  • ½ cup couscous
  • 2 tablespoon chopped fresh mint leaves
  • 2 tablespoons chopped fresh cilantro leaves
  • Kosher salt and pepper
  • Crumbled feta cheese, for garnish
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the onion, celery, garlic, and ginger and cook until tender, about 10 to 15 minutes
  2. Raise the heat to medium; and cook for 5 minutes. Add the stock and cook, partially covered, until the carrots are very tender, about 25 minutes. Add the red-pepper flakes and couscous, cover, and let stand until the couscous has plumped, about 5 minutes. Stir in the mint and cilantro. Add the salt and pepper to taste. Serve garnished with feta cheese.