Carrot soup with feta & quinoa

Ingredients

• 2 tablespoon olive oil
• 1 red onion, thinly sliced
• 2 clove garlic, finely chopped
• 1.2 kilogram carrots, coarsely grated
• 1 tablespoon ground cumin
• 2 teaspoon smoked paprika
• finely grated zest and juice of 2 lemons
• 750 millilitre (3 cups) vegetable (or chicken stock)
• 600 millilitre boiling water
• 100 gram quinoa
• 300 gram greek feta, coarsely crumbled
• 1 teaspoon sherry vinegar, or to taste
• 1/3 cup each coarsely chopped mint and flat-leaf parsley
• extra virgin olive oil, to garnish