By Kevin Dundon
Preheat the oven to 220˚C. Place the chopped carrots on a roasting tray and drizzle with oil, then season with salt and pepper. Place in the oven to roast for 15 minutes until the carrots are coloured, then remove from the oven. In a large saucepan, over medium heat, melt some butter. Add the onion, garlic, chopped celery and potato. Sauté for 2 minutes stirring constantly. Add the roasted carrot and sunflower seeds. Cover with the vegetable stock and bring to the boil. Cover with a lid and simmer over medium heat for 20 to 25 minutes until the vegetables are all softened. Remove from the heat and add almost all the feta but keep 4 tablespoons to crumble on top when serving. Using a handheld blender, blend the soup until smooth. Season well. Serve the soup in warmed bowls with crumbled feta, a sprinkle of sunflower seeds and black pepper. Enjoy while piping hot with some crusty bread.