Carrot Noodle Soup - Penguin Books Australia
A deliciously flavourful vegan carrot noodle soup.
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Cooking tools:
- Blender
- Saucepan
- Stove
- Colander
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Toaster
- Serving bowl
- Kettle
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
- 4 slices bread of your choice, toasted
- coconut yoghurt (optional)
- coriander leaves (optional)
- chilli oil (optional)
- crushed peanuts (optional)
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