Carrot And Coriander Noodle Soup

  • 23 ingredients

Cosy up with this bowl of golden goodness! Carrot and coriander noodle soup with a spicy, creamy kick – it’s winter comfort at its best.

Serves: 4

Ingredients

For the soup

  • 2 tbsp vegetable oil
  • 1 bunch spring onions
  • 3 garlic cloves
  • 2 inch piece of ginger
  • 6 large carrots
  • 1 red chilli
  • 1.5L vegetable stock
  • 1 x 400ml tin coconut milk
  • 1 tablespoon soy sauce
  • 1 tsp rice vinegar
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1.5 tbsp white miso paste
  • 4 portions ramen noodles

Caramelised carrots

  • 2 large carrots
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp vegetables oil
  • Salt and pepper

Garnish

  • Coconut milk
  • 1 tbsp chilli oil
  • Sesame seeds
  • Coriander leaves

Before you start

Large pot or saucepan | Blender or hand blender | Preheat the oven to 220ºC or air fryer to 200ºC

Step 1

Prep ingredients

  • Thinly slice the spring onions, keeping the whites and greens separate
  • Peel and grate the ginger and garlic
  • Chop 6 carrots into 1 inch rounds
  • Chop the remaining two carrots into 0.5cm slices on an angle

Ingredients

  • 2 tbsp vegetable oil
  • 1 bunch spring onions
  • 3 garlic cloves
  • 2 inch piece of ginger
  • 6 large carrots
  • 1 red chilli
  • 1.5L vegetable stock
  • 1 x 400ml tin coconut milk
  • 1 tablespoon soy sauce
  • 1 tsp rice vinegar
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1.5 tbsp white miso paste
  • 4 portions ramen noodles
  • 2 large carrots
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp vegetables oil
  • Salt and pepper

Step 2

Make crispy carrots

  • Toss the thinly sliced carrot in the ground coriander, turmeric, vegetable oil and salt and pepper
  • Bake on a lined tray in the oven for 15-17 minutes or air fry for 12-15 minutes, tossing a few times with tongs during cooking to ensure even doneness until super caramelised

Ingredients

  • 2 tbsp vegetable oil
  • 1 bunch spring onions
  • 3 garlic cloves
  • 2 inch piece of ginger
  • 6 large carrots
  • 1 red chilli
  • 1.5L vegetable stock
  • 1 x 400ml tin coconut milk
  • 1 tablespoon soy sauce
  • 1 tsp rice vinegar
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1.5 tbsp white miso paste
  • 4 portions ramen noodles
  • 2 large carrots
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp vegetables oil
  • Salt and pepper

Step 3

Start soup

  • Heat the vegetable oil in a large saucepan over medium heat
  • Add the spring onion, garlic, and ginger to the pan and cook until aromatic and softened
  • Stir in the ground coriander, turmeric and red chilli cooking for a further minute until fragrant
  • Add the carrots and miso paste to the pan, then pour in most of the coconut milk (reserving a little for garnish) and vegetable stock
  • Cover and simmer for 12-15 minutes until the carrots are tender

Ingredients

  • 2 tbsp vegetable oil
  • 1 bunch spring onions
  • 3 garlic cloves
  • 2 inch piece of ginger
  • 6 large carrots
  • 1 red chilli
  • 1.5L vegetable stock
  • 1 x 400ml tin coconut milk
  • 1 tablespoon soy sauce
  • 1 tsp rice vinegar
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1.5 tbsp white miso paste
  • 4 portions ramen noodles
  • 2 large carrots
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp vegetables oil
  • Salt and pepper

Step 4

Finish soup

  • Blend the soup until very smooth - If you are using a sealed blender, allow the soup to cool first before using
  • Return the soup to the heat, add the soy sauce and rice vinegar, stirring well to combine
  • Taste and adjust seasoning with salt and pepper if needed and keep warm
  • Cook the noodles according to packet instructions then drain

Ingredients

  • 2 tbsp vegetable oil
  • 1 bunch spring onions
  • 3 garlic cloves
  • 2 inch piece of ginger
  • 6 large carrots
  • 1 red chilli
  • 1.5L vegetable stock
  • 1 x 400ml tin coconut milk
  • 1 tablespoon soy sauce
  • 1 tsp rice vinegar
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1.5 tbsp white miso paste
  • 4 portions ramen noodles
  • 2 large carrots
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp vegetables oil
  • Salt and pepper

Step 5

Serve

  • Divide the noodles equally among bowls and ladle the soup over the top
  • Top with the caramelised carrots
  • Drizzle with the remaining coconut milk, sesame seeds and a drizzle of chilli oil

Ingredients

  • 2 tbsp vegetable oil
  • 1 bunch spring onions
  • 3 garlic cloves
  • 2 inch piece of ginger
  • 6 large carrots
  • 1 red chilli
  • 1.5L vegetable stock
  • 1 x 400ml tin coconut milk
  • 1 tablespoon soy sauce
  • 1 tsp rice vinegar
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1.5 tbsp white miso paste
  • 4 portions ramen noodles
  • 2 large carrots
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbsp vegetables oil
  • Salt and pepper