5.0 from 168 votes
Curried Carrot Soup with Noodles
This recipe for curried carrot soup sprang from an over abundance of carrots from my garden! Roasting onion, garlic, ginger, and carrots concentrates their flavors making curry carrot soup a simple dish that's warming on the coolest fall days.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 283 kcal
Course:
Lunch , Dinner
Cuisine:
Asian
Ingredients
- 5 cups of sliced carrots
- 1 yellow or red onion sliced
- 2- inch ginger peeled and sliced
- 5 garlic cloves unpeeled
- 1 Tablespoon of salt
- 1 Tablespoon of cumin
- ½ teaspoon of cayenne pepper
- 6 cups of vegetable broth
- 15 ounces of canned coconut milk
- Juice from 1 lemon
- 2 Tablespoons of soy sauce
- 1 Tablespoon of rice vinegar (or any vinegar)
- 2 cups of cooked rice noodles (optional)
- Green onion for garnish (optional)
Instructions
- Preheat the oven to 450 degrees F. Lightly oil a baking sheet or use parchment paper, and spread carrots, onion, ginger, and 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 its papers and add all veggies to the pot along with lemon juice, soy sauce, and vinegar. Blend well with an immersion blender or regular blender. Add noodles and sliced green onions if using and serve.
Cup of Yum
Notes
- Add the noodles right before serving so they don’t keep cooking in the hot soup and become mushy.
- Roasting the vegetables may seem like an extra step but the carrots really develop richer, sweeter flavors when roasted in the oven to make this soup.
Nutrition Information
Calories
283kcal
(14%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Sodium
2536mg
(106%)
Potassium
600mg
(17%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
18443IU
(369%)
Vitamin C
13mg
(14%)
Calcium
74mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 283
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2536mg | 106% |
| Potassium | 600mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 18443IU | 369% |
| Vitamin C | 13mg | 14% |
| Calcium | 74mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.