Vegan Spicy Coconut Curry Soup

🥘 Ingredients

• carrots (peeled, halved lengthwise, and sliced diagonally into ¼-inch pieces)
  2 pieces
• coconut milk
  1 can
• curry powder
  1 tbsp
• garlic powder
  1 tsp
• lime
  1 piece
• olive oil
  1 tbsp
• pepper
  1 tsp
• pho stock concentrate
  1 unit
• ramen noodles
  1 package
• salt
  1 tsp
• scallions (trimmed, thinly sliced, whites and greens separated)
  2 pieces
• spinach
  2 c
• sweet thai chili sauce
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  1½ cups

🍳 Cookware

• medium pot
• large pot

1. 

   1

   Bring a medium pot of water to a boil. Wash and dry all produce. carrots scallions

   carrots: 2 pieces (peeled, halved lengthwise, and sliced diagonally into ¼-inch pieces), scallions: 2 pieces (trimmed, thinly sliced, whites and greens separated)
2. 

   2

   Heat a large drizzle of olive oil in a large pot over medium-high heat. Add carrots, scallion whites, curry powder , salt , and pepper . Cook, stirring, until slightly softened ⏱️ 2 minutes . Stir water , pho stock concentrate , veggie stock concentrate , sweet thai chili sauce , and garlic powder into pot with veggies. Bring to a boil, then reduce heat to medium low. Cook, stirring occasionally, until carrots are tender ⏱️ 4 minutes .

   olive oil: 1 tbsp, curry powder: 1 tbsp, salt: 1 tsp, pepper: 1 tsp, water: 1½ cups, pho stock concentrate: 1 unit, veggie stock concentrate: 1 unit, sweet thai chili sauce: 2 tbsp, garlic powder: 1 tsp
3. 

   3

   Meanwhile, quarter lime .

   lime: 1 piece
4. 

   4

   Once pot of water is boiling, add ramen noodles ; cook, stirring occasionally, until al dente ⏱️ 2 minutes . Drain, then rinse noodles under cold water ⏱️ 30 seconds .

   ramen noodles: 1 package
5. 

   5

   Stir spinach , drained noodles, coconut milk , and a big squeeze of lime juice into pot with soup; cook, stirring, until spinach is wilted and soup is simmering ⏱️ 2 minutes . Taste and season with salt and pepper.

   spinach: 2 c, coconut milk: 1 can
6. 

   6

   Divide soup between bowls. Sprinkle with scallion greens and serve with remaining lime wedges on the side.