Directions
- 1Chop carrots into 2cm chunks. Place into a pot of water (enough to cover the carrots) and bring to a boil. Reduce heat to medium and cook 15 minutes, or until tender. Remove from heat and drain.
- 2Place cooked carrots, coconut milk, vegetable broth, salt and pepper into the Vitamix and process until smooth. Set aside.
- 3Place vermicelli noodles in a bowl and pour over hot water. Allow to sit for 5 minutes and drain. Set aside.
- 4Finely dice the onion and garlic and drain the chickpeas. Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 2-3 minutes.
- 5Add the garlic, red curry paste and chickpeas and sauté for a further 1-2 minutes.
- 6Mix in the carrot blend and vermicelli noodles. Reduce heat to low to medium and allow to cook for 5 - 10 minutes, stirring regularly, or until the soup has thickened. Remove from heat.
- 7Serve hot and optionally garnish with coconut cream, fresh herbs and crushed nuts.
Ingredients
- 5 null Large Carrots
- 2 Cups Vegetable Broth
- 1 Can Coconut Milk
- 3 Tbsp Thai Red Curry Paste
- 0.5 Brown Onion
- 1 Clove Garlic
- 1 Pinch Salt
- 1 Pinch Pepper
- 100 g Vermicelli Rice Noodles
- 1 Can (240g) Chickpeas
Equipment
Vitamix2-liter jugpotpanbowl
Tips
- Serve hot and optionally garnish with coconut cream, fresh herbs and crushed nuts.
- Chop carrots into 2cm chunks.
- Cook carrots until tender.
- Finely dice onion and garlic.
- Heat olive oil in a pan over medium to high heat.
- Sauté onion for 2-3 minutes.
- Sauté garlic, red curry paste and chickpeas for a further 1-2 minutes.
- Reduce heat to low to medium and allow to cook for 5 - 10 minutes, stirring regularly, or until the soup has thickened.
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