Carrot Noodle Soup

SERVES: 4
PREP TIME: 10 minutes
COOKING TIME: 25 minutes

INGREDIENTS

• 5 large carrots (325g), chopped into roughly 2cm chunks
• 100g rice vermicelli noodles
• 2 cups (500ml) vegetable stock
• 400ml can full-fat coconut milk
• 1 tablespoon olive oil
• ½ brown onion, finely diced
• 1 clove garlic, finely chopped
• 2 ½ tablespoons vegan Thai red curry paste
• 400g can chickpeas, drained and rinsed

To serve:

• 4 slices bread of your choice, toasted
• coconut yoghurt (optional)
• coriander leaves (optional)
• chilli oil (optional)
• crushed peanuts (optional)

METHOD

1. Place the carrots into a saucepan and fill with enough water to cover. Bring to the boil over high heat. Reduce the heat to medium and simmer for 15 minutes or until the carrots are tender. Remove from heat and drain.

2. Meanwhile, place the rice vermicelli noodles into a large heatproof bowl. Cover with boiling water and soak for 3 minutes. Drain and set aside.

3. Combine the carrots, vegetable stock, coconut milk, and a pinch of salt and pepper in a high-speed blender. Blend until smooth.

4. Heat the olive oil in a frying pan over medium heat. Add the onion and sauté for 3–4 minutes, until translucent. Add the garlic, red curry paste and chickpeas and sauté for a further 1–2 minutes, until fragrant.

5. Pour in the carrot mixture and vermicelli noodles and mix well. Reduce heat to medium-low and cook for 7–10 minutes, stirring regularly, or until the soup has thickened. Remove from heat.

6. To serve, ladle into bowls and serve with the toast. If you like, top with coconut yoghurt, coriander, chilli oil and crushed peanuts.
   
   

TIP:
Feel free to substitute the chickpeas with any type of bean or legume. Diced tofu is also a delicious addition.