Roasted Carrot Curry Noodle Soup
- Servings :†6-8
- Prep Time :†10m
- Cook Time :†30m
- Ready In :†40m
From an over abundance of carrots this delicious soup was born. Onion, garlic, ginger, and carrots are roasted in the oven to concentrate their flavors, then blended with vegetable broth, coconut milk and spices. Itís simple to make and warming on the coolest fall days. The noodles are completely optional, though they do add a nice touch of texture. The vitamins, minerals, and immunity boosting power of this soup are well worth the roasting time. Just throw the veggies in the oven and relax until itís time to blend. This soup does make a large pot, save it for the rest of the week, or halve the recipe if you prefer.
- 5 cups carrots, peeled
- 4-5 cloves garlic, unpeeled
- 2 ” ginger, peeled and sliced
- 1 onion, sliced
- 1 Tbsp salt
- 1 Tbsp cumin
- 1/2 tsp cayenne pepper
- 6 cups vegetable broth (about 2 cartons)
- 1 can coconut milk
- juice from 1 lemon
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar (or any vinegar)
- 2 cups of bean thread or rice noodles, cooked (optional)
Preheat oven to 450 degrees. Lightly oil baking sheet or use parchment paper, and spread carrots, onion, ginger, and unpeeled garlic cloves onto it. Sprinkle with salt, cumin, and cayenne. Place in oven and bake for 25 minutes until carrots and onions are starting to brown.
In a large pot combine vegetable broth and coconut milk over medium-low heat. When veggies are soft, squeeze garlic from it’s papers and add all veggies to pot along with lemon juice, soy sauce, and vinegar. Blend well with an immersion blender or regular blender. Add noodles if using and serve.