Recipe of Super Quick Homemade Carrot leek soup with rice noodles

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, carrot leek soup with rice noodles. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Carrot leek soup with rice noodles is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Carrot leek soup with rice noodles is something which I have loved my entire life.

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

The ingredients needed to make Carrot leek soup with rice noodles:

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

Steps 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!!

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