By Chloe Wheatland
Curried Carrot Noodle Soup
6 steps
Prep:15minCook:15min
Currently obsessing over this curried carrot noodle soup!! It’s flavourful, comforting and packed full of nutrients.
Updated at: Tue, 17 Oct 2023 21:19:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
21
High
Nutrition per serving
Calories384.9 kcal (19%)
Total Fat21.2 g (30%)
Carbs43.6 g (17%)
Sugars5.3 g (6%)
Protein8.4 g (17%)
Sodium1004.4 mg (50%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Soup Sauce
5Carrots
Large
2 CupsVegetable Broth
1Can Coconut Milk
3 TbspThai Red Curry Paste
0.5brown onion
1 CloveGarlic
Pepper
Other Ingredients
Instructions
Step 1
Chop 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.
Step 2
Place cooked carrots, coconut milk, vegetable broth, salt and pepper into a food processor and process until smooth. Set aside.
Step 3
Place vermicelli noodles in a bowl and pour over hot water. Allow to sit for 5 minutes and drain. Set aside.
Step 4
Finely 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. Add the garlic, red curry paste and chickpeas and sauté for a further 1-2 minutes.
Step 5
Mix 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.
Step 6
Serve hot and optionally garnish with coconut cream, fresh herbs and crushed nuts.
Notes
100 liked
5 disliked
Easy
Delicious
Go-to
Makes leftovers
Spicy
one of my new favs. It was so simple and my whole family enjoyed it. This deserves more hype.
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