Curried Roasted Carrot Noodle Soup

 Indulge in velvety blends of fresh carrots, aromatic spices and  and the richness of coconut milk. Not just a treat for your taste buds, this soup packs a punch of health benefits – loaded with beta-carotene for glowing skin and immune-boosting antioxidants. 

Ingredients 

350 g carrots 

100 g onion

15 g peeled garlic 

2 cups water 

180 ml Coconut milk 

150 g of boiled Noodles 

Salt, black pepper, turmeric powder , curry powder 

2 tbsp Olive oil

Garnish 

Squeeze of lemon 

Chopped coriander leaves 

Chilli oil 

Method 

1.Preheat the oven to 200 C degrees. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.

Prep the veg

2.To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick. Chop and peel the onions into cubes.

3.Place the carrots, onions and garlic on the baking sheet. Add 2 tablespoons olive oil season with salt, black pepper, turmeric powder and curry powder. 

4. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.

5.Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 30 to 40 minutes. 

6. Let this cool after that add this to a blender with water and blend until completely smooth. 

8.Pour this into a pan followed by coconut milk. Add additional  water, salt and pepper if necessary, to taste. 

9.Simmer for 5 to 7 minutes , add the cooked noodles. Garnish with chopped coriander ,Squeeze of lime juice and chilli oil, serve in soup bowl and enjoy.