Nigel Slater’s tomato and carrot soup with feta

A tangy and nutritious soup for midweek

Peel a large onion, roughly chop, then let it cook over a moderate heat in a large pan with 3 tbsp of olive oil. Roughly chop 400g of carrots then, when the onion is soft and translucent, add it to the pan and leave it to cook with the occasional stir, for 10 minutes.

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