Carrot and Coriander Noodle Soup
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
Ingredients
For the Soup
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 bunch of spring onions<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>2 inches of ginger<item-todo-done><item-todo-done>6 large carrots<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 litre vegetable stock<item-todo-done><item-todo-done>1 400 ml coconut milk<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>1 tsp rice vinegar<item-todo-done><item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 ½ tbsp white miso paste<item-todo-done><item-todo-done>4 ramen noodle nests<item-todo-done>
For the Caramelised Carrots
<item-todo-done>2 large carrots<item-todo-done><item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>1 tsp ground turmeric<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
To Garnish
<item-todo-done> coconut milk<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 tbsp chilli oil<item-todo-done><item-todo-done> sesame seeds<item-todo-done><item-todo-done> coriander leaves<item-todo-done>
Before you start
Large pot or saucepan | Blender or hand blender
Prep ingredients
- Thinly slice the spring onions
- Peel and grate the ginger and garlic
- Chop 5 of the 6 the carrots into 1 inch rounds
- Using a peeler, peel the last carrot into ribbons
Make crispy carrots
- Toss the carrots in the ground coriander, turmeric, vegetable oil and salt and pepper
- Air fry for 12-15 minutes until super caramelised
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 10-12 minutes until the carrots are tender
- Add the soy sauce and rice vinegar, stirring well to combine
- Taste and adjust seasoning
Finish soup
- Blend the soup until smooth
- Return the soup to the heat and keep warm
- Cook the noodles according to packet instructions then add directly into the carrot broth
Serve
- Ladle the soup into bowls and top with the remaining coconut milk, sesame seeds, a squeeze of lime and a drizzle of chilli oil