1
: In a large amount of boiling, salted water, cook pasta until tender. Drain and rinse. Set aside. In the same saucepan, melt butter over medium heat. Add onion, carrot, garlic and pepper and cook for 3 to 4 minutes. Stir in flour and cook 2 to 3 minutes.
2
: Add stock, evaporated milk, salt and oregano. Bring to a boil. Reduce heat and cook 5 minutes, stirring occasionally. Add pasta, tomato paste and reheat.
3
: For the garnish, in a bowl, combine feta, olives and dill.
4
: Serve soup with feta garnish.