Carrot Vermicelli Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Chop carrots into 2cm chunks. Place into a pot of water (enough to cover the carrots) and bring to a boil. Reduce heat to medium and cook 15 minutes, or until tender. Remove from heat and drain. +

Step 2

2. Place cooked carrots, coconut milk, vegetable broth, salt and pepper into the @vitamix_aunz and process until smooth. Set aside.

Step 3

3. Place vermicelli noodles in a bowl and pour over hot water. Allow to sit for 5 minutes and drain. Set aside.

Step 4

4. Finely dice the onion nion and garlic and drain the chickpeas. Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 2-3 minutes. Add the garlic, red curry paste and chickpeas and sauté for a further 1-2 minutes.

Step 5

5. Mix in the carrot blend and vermicelli noodles. Reduce heat to low to medium and allow to cook for 5- 10 minutes, stirring regularly, or until the soup has thickened. Remove from heat.

Step 6

Serve hot and optionally garnish with coconut cream, fresh herbs and crushed nuts.

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