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.
2Chop 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.
3Chop 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.
4Place cooked carrots, coconut milk, vegetable broth, salt and pepper into the Vitamix and process until smooth. Set aside.
5Place cooked carrots, coconut milk, vegetable broth, salt and pepper into the Vitamix and process until smooth. Set aside.
6Place cooked carrots, coconut milk, vegetable broth, salt and pepper into the Vitamix and process until smooth. Set aside.
7Place vermicelli noodles in a bowl and pour over hot water. Allow to sit for 5 minutes and drain. Set aside.
8Place vermicelli noodles in a bowl and pour over hot water. Allow to sit for 5 minutes and drain. Set aside.
9Place vermicelli noodles in a bowl and pour over hot water. Allow to sit for 5 minutes and drain. Set aside.
10Finely 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.
11Finely 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.
12Finely 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.
13Add the garlic, red curry paste and chickpeas and sauté for a further 1-2 minutes.
14Add the garlic, red curry paste and chickpeas and sauté for a further 1-2 minutes.
15Add the garlic, red curry paste and chickpeas and sauté for a further 1-2 minutes.
16Mix 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.
17Mix 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.
18Mix 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.
19Serve hot and optionally garnish with coconut cream, fresh herbs and crushed nuts.
20Serve hot and optionally garnish with coconut cream, fresh herbs and crushed nuts.
21Serve hot and optionally garnish with coconut cream, fresh herbs and crushed nuts.
Ingredients
5 null Large Carrots
5 null Large Carrots
5 null Large Carrots
2 Cups Vegetable Broth
2 Cups Vegetable Broth
2 Cups Vegetable Broth
1 Can Coconut Milk
1 Can Coconut Milk
1 Can Coconut Milk
3 Tbsp Thai Red Curry Paste
3 Tbsp Thai Red Curry Paste
3 Tbsp Thai Red Curry Paste
0.5 Brown Onion
0.5 Brown Onion
0.5 Brown Onion
1 Clove Garlic
1 Clove Garlic
1 Clove Garlic
1 Pinch Salt
1 Pinch Salt
1 Pinch Salt
1 Pinch Pepper
1 Pinch Pepper
1 Pinch Pepper
100 g Vermicelli Rice Noodles
100 g Vermicelli Rice Noodles
100 g Vermicelli Rice Noodles
1 Can (240g) Chickpeas
1 Can (240g) Chickpeas
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.