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.

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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
Brand new

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now

BOSH! Ready Meals
Available at Tesco