By Lauren
Curried Carrot Noodle Soup
💸 welcome to two cheap - a series where I make healthy plant-based meals that cost under $2.
Currently obsessing over this curried carrot noodle soup!! It’s flavourful, comforting, packed full of nutrients and comes in at a grand total of $1.82AUD* per serve.
Always get questions about my food processor - it’s a
and I’m using the large 2L container to blitz the soup quickly and to creamy perfection. This week is also National Nutrition Week, so this recipe is just one of the ways you can try for 5 veggies each day!
Recipe (Serves 4): Curried Carrot Sauce:
- 5 Large Carrots ($1.50)
- 2 Cups Vegetable Broth ($1.80)
- 1 Can Coconut Milk ($0.95)
- 3 Tbsp Thai Red Curry Paste ($0.9)
- 1/2 Brown Onion ($0.25)
- 1 Clove Garlic ($0.11)
- Pinch of Salt and Pepper ($0.05)
Other Ingredients:
- 100g Vermicelli Rice Noodles ($0.72)
- 1 Can (240g) Chickpeas ($1)
TOTAL: $7.28*
TOTAL PER SERVE: $1.82*
*All ingredients are bought from supermarkets in Australia. Prices may vary from country to country.
Updated at: Tue, 20 Feb 2024 10:26:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
22
High
Nutrition per serving
Calories439.3 kcal (22%)
Total Fat25.9 g (37%)
Carbs46.9 g (18%)
Sugars8.6 g (10%)
Protein8.9 g (18%)
Sodium1072.8 mg (54%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
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.
2. Place cooked carrots, coconut milk, vegetable broth, salt and pepper into the and process until smooth. Set aside.
3. Place vermicelli noodles in a bowl and pour over hot water. Allow to sit for 5 minutes and drain. Set aside. 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. 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.
6. Serve hot and optionally garnish with coconut cream, fresh herbs and crushed nuts.
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