Roasted Carrot Curry Noodle Soup

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 days.


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

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.