Curried Carrot Sauce

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welcome to two cheap - a series where I make healthy plant-based meals that cost under $2.

Currently obsessing over this curried carrot noodle soup!! It’s flavourful, comforting, packed full of nutrients and comes in at a grand total of $1.82AUD* per serve.

Recipe (Serves 4): Curried Carrot Sauce:
- 5 Large Carrots ($1.50)
- 2 Cups Vegetable Broth ($1.80)
- 1 Can Coconut Milk ($0.95)
- 3 Tbsp Thai Red Curry Paste ($0.9)
- 1/2 Brown Onion ($0.25)
- 1 Clove Garlic ($0.11)
- Pinch of Salt and Pepper ($0.05)

Other Ingredients:
- 100g Vermicelli Rice Noodles ($0.72)
- 1 Can (240g) Chickpeas ($1)

TOTAL: $7.28*
TOTAL PER SERVE: $1.82*

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.
2. Place cooked carrots, coconut milk, vegetable broth, salt and pepper into the @vitamix_aunz and process until smooth. Set aside.
3. Place vermicelli noodles in a bowl and pour over hot water. Allow to sit for 5 minutes and drain. Set aside.
4. Finely dice the onion 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.
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.
6. Serve hot and optionally garnish with coconut cream, fresh herbs and crushed nuts.

*All ingredients are bought from supermarkets in Australia. Prices may vary from country to country.