Roasted Carrot Curry Noodle Soup

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.

Ingredients

• 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)

Method