Roasted Carrot Curry Noodle Soup

Creamy and warming on the coolest fall days
  • 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. It’s 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 it’s 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)


Step 1

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.

Step 2

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.

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

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Comments (4)

  1. posted by Dana on October 29, 2013

    This soup turned out amazing! I omitted the noodles and used some whole grain crackers….yum!

  2. posted by chriselle64 on January 19, 2014

    It’s called Carrot Curry Noodle Soup but I don’t see curry in the ingredients.

    • posted by Renee Press on January 21, 2014

      Curry, here in a America is often only seen as a pre-mixed spice, as in curry powder. But globally it is any combination of spices that are mixed from scratch. In this case, I used garlic, ginger, onion, cumin, and cayenne to evoke a curry flavor. Feel free to experiment with your own favorite spices!

  3. posted by pixeldragon on March 2, 2015

    This is sooo yummy!! We’ve made it twice now, used spaghetti instead of noodles. 🙂
    It’s just a bit hard to estimate how much carrots to use. Didn’t like it as much when it came out too watery.


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