Curried Carrot Noodle Soup

Curried Carrot Noodle Soup

Currently obsessing over this curried carrot noodle soup!! It’s flavourful, comforting and packed full of nutrients.

Makes 4 Servings
Total Time 40 Minutes
Difficulty Easy
Container Low-Profile 2.0-litre Container


  • 5 Large Carrots 
  • 500 ml Vegetable Broth
  • 400 ml Coconut Milk 
  • 3 Tablespoon Thai Red Curry Paste 
  • 1/2 Brown Onion 
  • 1 Clove Garlic 
  • Pinch of Salt and Pepper 
  • 100 g Vermicelli Rice Noodles 
  • 240 g Chickpeas, drained


  1. Chop carrots into 2 cm 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 your blender 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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