Recipe Review: I found some kelp noodles (pictured above) at the Superfood Centre at the Jordaan gym, where I do Yoga, and was keen to see what they'd be like (given how hard it's been to buy bean or rice noodles). We both really enjoyed this soup, the smell of the house whilst the veggies were roasting was divine, although I found that 1 Tbsp of rice vinegar really stood out, Simon liked this aspect of the dish. We'd have this again even though it was a bit weird eating a pureed soup with noodles in it. Oh, and the kelp noodles only required rinsing and had no smell or noticeable taste, so I bought more!
Cooking time: 35 – 45 minutes Serves: 6 - 8
Preheat oven: 230C
- 5 cups carrots, peeled
- 4-5 cloves garlic, unpeeled
- 2" piece ginger, peeled and sliced
- 1 onion, slicedsalt
- 1 Tbsp cumin
- 1/2 tsp cayenne pepper*
- 6 cups vegetable broth (about 2 cartons)**
- 1 can coconut milk
- juice from 1 lemon
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar (or any vinegar)***
- 2 cups of bean thread or rice noodles, cooked (optional)
1. Lightly oil baking sheet or use parchment paper, and spread carrots, onion, ginger, and unpeeled garlic cloves onto it. Sprinkle with cumin, cayenne and salt to taste. Place in oven and bake for 25 minutes or until carrots have softened and onions are starting to brown.
2. In a large pot combine vegetable broth and coconut milk**** over medium-low heat. When veggies are soft, squeeze garlic from its papers***** and add all veggies to pot along with lemon juice, soy sauce, and vinegar.
3. Blend well with an immersion blender or regular blender. ******
4. Add noodles if using and serve
* I didn't measure out my cayenne pepper, I just sprinkled a light coating on the veggies.
** If you like a thicker soup I would suggest only putting in 5 cups of broth (stock)
*** I would start with a teaspoon of rice vinegar and add more to taste
**** I wouldn't add the coconut milk in until you've added all the veggies. I didn't realise my carrots were still quite hard, so I had to cook for longer which meant the coconut milk looked like it was splitting a little and loosing it's goodness.
***** If you really love roast garlic, don't squeeze it out; you lose so much of it this way. Lovingly peel off the skins and put the whole roasted cloves into the soup.
****** We used an immersion blender but next time I'd use a normal blender as we had to chase quite a few carrots around the pot to blend thoroughly.