Carrot Noodle Soup Recipe

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Recipes.net Team Published March 11, 2020
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This simple carrot noodle soup makes a nice appetizer before dinner! The savory broth and noodles bring a warm flavorful feeling and a rich thick texture.

How To Make Carrot Noodle Soup

  • 6 cups Water
  • 5 Carrots (cut into 2″ pieces)
  • 2 Onions (peeled and each cut into 8 wedges)
  • 8 Springs of Flat-leaf Parsley
  • 1½ tsp Salt
  • ½ tsp Black Pepper
  • 1½ cups Egg Noodles (Spirals)
  1. In a large pot, bring and water to a boil over high heat.

  2. Add in carrots, onions, parsley sprigs, bay leaves, salt, and black pepper.

  3. Reduce heat to low, cover, and let simmer 1 hour or until the carrots are tender.
  4. Remove and discard the bay leaves and parsley sprigs from the soup.
  5. Add noodles to the soup and bring to a boil.
  6. Reduce heat to medium and cook for about 5 minutes, or until the noodles are tender.
  7. Serve.

How To Make Carrot Noodle Soup

0 from 0 votes
Preparation Time: 15 mins
Cooking Time: 1 hr
Total Time: 1 hr 15 mins
Serves:
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Ingredients

  • 6 cups Water
  • 5 Carrots, cut into 2" pieces
  • 2 Onions, peeled and each cut into 8 wedges
  • 8 Springs of Flat-leaf Parsley
  • tsp Salt
  • ½ tsp Black Pepper
  • cups Egg Noodles, Spirals

Instructions

  1. In a large pot, bring and water to a boil over high heat.

  2. Add in carrots, onions, parsley sprigs, bay leaves, salt, and black pepper.

  3. Reduce heat to low, cover, and let simmer 1 hour or until the carrots are tender.
  4. Remove and discard the bay leaves and parsley sprigs from the soup.
  5. Add noodles to the soup and bring to a boil.
  6. Reduce heat to medium and cook for about 5 minutes, or until the noodles are tender.
  7. Serve.
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Nutrition

  • Calcium: 117mg
  • Calories: 275kcal
  • Carbohydrates: 56g
  • Cholesterol: 35mg
  • Fat: 3g
  • Fiber: 8g
  • Iron: 2mg
  • Potassium: 716mg
  • Protein: 8g
  • Saturated Fat: 1g
  • Sodium: 1898mg
  • Sugar: 12g
  • Vitamin A: 25839IU
  • Vitamin C: 22mg
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