Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and Marmalade; A Bittersweet Cookbook.

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Carrot, ginger and parsley soup with mini feta fritters and pumpkin seeds

  • Serves 6
  • Prep 20 mins
  • Total time 55 mins
5.0/5 rating (1 votes)
Carrot, ginger and parsley soup with mini feta fritters and pumpkin seeds
Carrot, ginger and parsley soup with mini feta fritters and pumpkin seeds

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. Scatter the pumpkin seeds on a small baking tray and roast for 8-10 minutes, then tip them onto a plate to cool.
  • 2Peel and roughly chop the onion, carrots and potato and quarter and core the apple, there is no need to peel it. Peel and chop the ginger. Melt the butter in a large pan. Add the vegetables, the apple quarters, the ginger and the ground coriander. Give everything a good stir and once the butter is sizzling, turn the heat to low and leave everything to cook for 10 minutes, partially covered, stirring now and then.
  • 3Next, add the stock, bring the ingredients back to a simmer. Stir and leave to simmer again, partially covered, for 20 minutes or until the vegetables are tender. Leave to cool slightly.
  • 4Whiz the soup in batches till smooth, then return it to the pan. Stir in the crème fraîche and parsley; season it to taste. Reheat to serve.
  • 5Mix all the ingredients for the fritters in a bowl. Heat the butter and oil in a frying pan and when sizzling add teaspoonfuls of the batter. Turn the fritters over with a fish slice, they will only need 45 seconds to 1 minute on each side. Transfer to kitchen roll as they are ready. Serve the soup in warm bowls topped with a swirl of crème fraîche, a couple of fritters, toasted pumpkin seeds, a sprig of parsley and a sprinkle of sumac.
  • Recipe photograph by Maja Smend

Get ahead

Make the soup up to 3 days ahead, up to the end of step 4. The soup freezes well at this stage too. Toast the pumpkin seeds ahead and, once cooled, store in an airtight container.

You will need

  • 4 tbsp pumpkin seeds
  • 1 onion
  • 750g carrots
  • 1 potato, about 175g
  • 1 eating apple
  • small knob root ginger, about 2cm
  • 50g butter
  • 2 tsp ground coriander
  • 800ml hot vegetable stock
  • 1 tbsp crème fraîche, plus extra to serve
  • 1 x 28g pack parsley, leaves only, chopped, reserve a few sprigs for garnish
  • a little sumac, for sprinkling

For the fritters

  • 50ml milk
  • 1 large egg
  • 40g plain flour
  • 50g vegetarian feta, crumbled
  • pinch of crushed dried chillies
  • a small knob of butter and a little oil, for frying

+ Nutritional Information