Roasted Carrot Soup with Feta & Sunflower Seeds
Method: Preheat the oven to 220˚C. Place the chopped carrots on a roasting tray and drizzle with oil, then season with salt and pepper.
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Cooking tools:
- Immersion blender
- Oven
- Baking sheet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Serving bowl
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
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