Carrot leek soup with rice noodles
Carrot leek soup with rice noodles

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, carrot leek soup with rice noodles. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Carrot leek soup with rice noodles is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Carrot leek soup with rice noodles is something which I’ve loved my entire life.

Give the soup a consistent boil. Make sure your carrots and leeks aren't cut small because it will affect the texture of the soup. Also, cook the soup on high to maintain a consistent temperature with the soup.

To get started with this recipe, we have to prepare a few ingredients. You can cook carrot leek soup with rice noodles using 10 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Carrot leek soup with rice noodles:
  1. Prepare 6 carrots (organic)
  2. Take 1 leek
  3. Take 1 carton (32 fl oz) bone broth
  4. Get 1 carton (32 fl oz) vegetable broth
  5. Make ready 2 teaspoons red pepper flakes
  6. Make ready 1 tablespoon cumin seeds
  7. Prepare Salt
  8. Make ready Pepper
  9. Make ready 2 teaspoons turmeric
  10. Make ready 2 cup rice noodle (prepared)

In a large saucepan, saute leek in margarine until tender. Add carrots, potatoes and broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Now either sieve or liquidise the soup, then return it to the pan.

Instructions to make Carrot leek soup with rice noodles:
  1. Boil both broths
  2. Peel and chop the carrot chop the leek too.
  3. Add the carrots and leeks to the boiling broth
  4. Let simmer for 20 minutes in a rolling boil
  5. Grind spices (together) in a coffee grinder
  6. Add the spices to the soup
  7. Add salt and pepper (to your taste)
  8. Stir for 3 minutes
  9. Cover and cook for 10 more minutes
  10. Add the prepared rice noodles
  11. Cool and…
  12. Enjoy!
  13. Notes: make sure to wash the vegetables after you cut them. You can wash them together (that’s what I did). Give the soup a consistent boil. Make sure your carrots and leeks aren’t cut small because it will affect the texture of the soup. Also, cook the soup on high to maintain a consistent temperature with the soup. Your average temperature should be 150 degrees F. Make sure your spices are grinder together or the soup won’t taste right.
  14. More notes: never let the soup off a boil. Use a big pan to make sure the soup does not boil over when you cook it. Their should be a lot more broth than vegetables in the pot. It’s normal. The point is to just get the taste from the carrots and leeks into the broth. If your kids don’t like carrots or leeks. Bake the soup for 40 minutes straight (with everything in it) then strain out the vegetables and it will be just as good!
  15. Even more notes!: when your cooking the soup, stir the soup every 12 minutes with a soup spoon. Adding more spices is not necessary but can be done! If you want your soup to have a way overpowering flavor, triple each spice. Refrigerated carrots work best because they are easier to peel and chop, but room temperature carrots will work too! I always use organic vegetables because it gives you a better health benefit but you can use whatever!
  16. Last notes: add the salt and pepper last. The reason I keep the soup in a bowl is because, it keeps the soup hot and it stirs the soup for you! The boil will move the broth around to stir up the vegetables and spices. You can add however much salt and pepper you want to your taste! I hope you enjoy this recipe!
  17. Health benefits: carrots and leeks are especially good for your immune system! The carrots are orange which (by the color) will also help your eye sight! Leeks are a powering and resourceful vegetable. They will (in no time) help you get out of bed in the morning!
  18. This recipe is great for the winter and the cold! Enjoy!!

Taste to check the seasoning, add a few drops of Worcestershire sauce and reheat gently. This easy leeks and rice (among other vegetables) soup is a perfectly light, refreshing and wonderful soup that can be consumed warm or cold. Fresh vegetables, a little bit of rice and lemon juice added to the end, makes this soup a delicious, also low calorie meal suitable for lunch or dinner. Add the carrot, leek and onion to the water. Add the chicken broth, water, thyme, rosemary and bay leaf; bring to a boil.

So that is going to wrap it up for this exceptional food carrot leek soup with rice noodles recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!