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For a wholesome and easy dinner, try this carrot noodle soup. This recipe comes from Chloe Wheatland’s new cookbook Chloe’s Vegan Kitchen.
Read more: 10 Recipes That Use In-Season Vegetables For Fall
Carrots, the star ingredient, are packed with beta-carotene, which supports eye health and boosts immunity. Blended with coconut milk and vegetable stock, the carrots create a velvety, comforting soup base. Chickpeas bring a hearty texture and plant-based protein, while the red curry paste adds warmth and spice. Rice vermicelli noodles make the dish more filling and add a satisfying chew to each bite.
This soup pairs perfectly with a dollop of coconut yogurt, fresh coriander leaves, and a sprinkle of crushed peanuts for added crunch. Serve it with warm, toasted bread for an extra hearty meal. You can also drizzle chili oil for extra heat, making it customizable to your spice preference. Ideal for chilly evenings, this carrot noodle soup is a quick, tasty option that’s sure to become a go-to dinner.
Read more: 30 Fall Recipes To Warm Up Your Evenings
Carrot noodle soup
Ingredients
- 5 large carrots (325 grams) chopped into roughly 2 cm chunks
- 100 g rice vermicelli noodles
- 2 cups (500 ml) vegetable stock
- 400 ml 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
- 400 g can chickpeas drained and rinsed
To serve
- 4 slices bread of your choice toasted
To serve (optional)
- Coconut yoghurt
- Coriander leaves
- Chili oil
- Crushed peanuts
Instructions
- Place the carrots into a saucepan and fill with enough water to cover. Bring to the boil over high heat. Reduce the heat to medium and simmer for 15 minutes or until the carrots are tender. Remove from heat and drain.
- Meanwhile, place the rice vermicelli noodles into a large heatproof bowl. Cover with boiling water and soak for 3 minutes. Drain and set aside.
- Combine the carrots, vegetable stock, coconut milk, and a pinch of salt and pepper in a high-speed blender. Blend until smooth.
- Heat the olive oil in a frying pan over medium heat. Add the onion and sauté for 3–4 minutes, until translucent. Add the garlic, red curry paste and chickpeas and sauté for a further 1–2 minutes, until fragrant.
- Pour in the carrot mixture and vermicelli noodles and mix well. Reduce heat to medium-low and cook for 7–10 minutes, stirring regularly, or until the soup has thickened. Remove from heat.
- To serve, ladle into bowls and serve with the toast. If you like, top with coconut yoghurt, coriander, chili oil and crushed peanuts.
Edited extract of Chloe’s Vegan Kitchen (Penguin, $39.99) by Chloe Wheatland. Photography by Sammy Green. Available now.
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