Curried Carrot Noodle Soup

Name: Curried Carrot Noodle Soup
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
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

35m

Serves 4

instagram.com

Curried Carrot Noodle Soup

instagram.com

35m

Serves 4

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.

Curried Carrot Noodle Soup

35m

Serves 4

instagram.com

Curried Carrot Noodle Soup

instagram.com

35m

Serves 4

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.