Crock-pot Carrot Ginger Cashew Ramen Noodle Soup
This simple and easy recipe for Crock-pot Carrot Ginger Curry Ramen Noodle Soup is just what you need for a weeknight meal win!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6-8 servings 1x
Ingredients
1 32-ounce box chicken stock or vegetable broth
1 can coconut cream
3 cups baby carrots
1/2 cup yellow onion, chopped
1 teaspoon yellow curry powder
2 tablespoons fresh ginger paste
2 teaspoons lemon grass paste
1/4 cup brown sugar
1 1/2 teaspoons salt
1 cup unsalted cashews
1 9.5-ounce package of dried or 3 20-ounce packages of fresh ramen noodles
sliced green onions for topping
Instructions
Place chicken stock or vegetable broth, coconut cream, carrots, chopped onion, curry powder, ginger paste, lemon grass paste, and salt in crock pot. Cover and cook for 6 hours on low or 4 hours on high.
When cooked, remove the carrots and place into a blender or food processor with cashews, brown sugar and two cups of the broth from the crock-pot and blend until creamy. Return mixture to the crock-pot and stir until combined.
Boil water and cook dried ramen for about 4 minutes or fresh ramen for 2 minutes. Drain in a colander. Evenly divide ramen noodle into bowls and pour soup on top.
Salt to taste.
Top with green onions, cashews, sesame seeds, and my favorite, a soft-boiled egg.
Keywords: crockpot, curry, soup, vegetarian