Squash, Carrot & Noodle Soup

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL: http://www.tinnedtomatoes.com/2008/11/squash-carrot-noodle-soup.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
4 centimeters piece fresh ginger, finely chopped
4 carrots, chopped
1/2 butternut squash, chopped
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
4 tablespoons crunchy peanut butter
200 grams soft noodles
1 handful of coriander, chopped
salt & freshly ground black pepper


Gently saute the onion, garlic and ginger in the olive oil before adding the celery and carrots. Cook for a few minutes before adding the squash. Cook for another 5 minutes. Stir in the chilli powder, turmeric and peanut butter. Pour in the vegetables stock and bring to the boil. Reduce to a simmer and cook, covered for 30 minutes. Add the noodles and cook for a few more minutes before seasoning and adding the coriander. Serve topped with a sprinkling of roasted peanuts.


Helen Pitlick's picture

You had me at peanut butter! Sounds like a delightful combination of flavors and textures.


The combination of peanut butter, chilli and ginger give this soup a gorgeous flavour and adding the noodles, makes this soup a meal in a bowl.




Thursday, February 25, 2010 - 8:27am

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