Roasted Carrot Curry Noodle Soup

BY : PUBLISHED : October 9th, 2013 UPDATED: February 4th, 2022

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.

A square white bowl fill with roasted carrot curry soup.

A square white bowl fill with roasted carrot curry soup.

Roasted Carrot Curry Noodle Soup

Renee Press
From an over abundance of carrots this delicious soup was born. It’s simple to make and warming on the coolest fall days.
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine Asian
Servings 6 servings
Calories 367 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 5 cups of carrots, peeled
  • 4-5 cloves garlic, unpeeled
  • 2' ginger, peeled and sliced
  • 1 onion, sliced
  • 1 Tablespoon of salt
  • 1 Tablespoon of cumin
  • ½ teaspoon of cayenne pepper
  • 6 cups of vegetable broth (about 2 cartons)
  • 1 can of coconut milk
  • juice from 1 lemon
  • 2 Tablespoons of soy sauce
  • 1 Tablespoon of rice vinegar (or any vinegar)
  • 2 cups of bean thread or rice noodles, cooked (optional)

Instructions
 

  • 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.

Notes

This soup does make a large pot, save it for the rest of the week, or halve the recipe if you prefer.

Nutrition

Calories: 367kcalCarbohydrates: 59gProtein: 4gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2528mgPotassium: 573mgFiber: 4gSugar: 8gVitamin A: 18403IUVitamin C: 12mgCalcium: 79mgIron: 4mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Renee Press

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. fireandearthkitchen.com

View all posts by Renee Press

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