Carrot Noodle Soup - Penguin Books Australia

Ingredients

• 5 large carrots (325g), chopped into roughly 2cm chunks
• 100g rice vermicelli noodles
• 2 cups (500ml) vegetable stock
• 400ml can full-fat coconut milk
• 1 tablespoon olive oil
• ½ brown onion, finely diced
• 1 clove garlic, finely chopped
• 2 ½ tablespoons vegan Thai red curry paste
• 400g can chickpeas, drained and rinsed