Carrot, Tomato and feta Soup

Surprisingly tasty, really simple but it's important to follow the steps and not improvise like I normally do which will alter the flavours.

Serves 4-6

onion 1, large
groundnut or vegetable oil 5 tbsp
carrots 400g
vegetable stock 1.5 litres
tomatoes 500g

feta cheese, 200g

Peel the onion, chop it roughly, then let it cook over a moderate heat in a large pan with half the oil. Roughly chop the carrots. When the onion is soft and translucent add the carrots. Let them colour very slightly, for about 10 minutes, stirring regularly.

Pour in the stock, bring to the boil, then lower the heat to a gentle simmer. Let the soup cook for about 30 minutes on a low to moderate heat, with the occasional stir.

Chop the tomatoes and put them in a shallow pan over a moderate heat with the remaining oil and let them cook down to a slushy consistency.

Blend the soup to a smooth texture in a blender or food processor. Stir in the cooked-down tomato and season with salt and black pepper.

Divide the soup between bowls, then crumble the feta cheese and add a small amount to each bowl. It’ll soften, but not melt. A pinch of sour saltiness with your sweet soup.