Coconut Curry Soup with Rice Noodles (Dairy and Gluten Free)

It may not be soup weather but this one I couldn't resist making.  I love curry and coconut mixed together and had some rice noodles on hand.  So make sure you let your spices cook dry for a few minutes before you add the liquid to bring out their flavours.  I didn't make this too spicy as  I was feeding it to the girls but do add more garam marsala and cayenne if you like some heat.
Enjoy, no matter the weather.


Ingredients (3-4 servings)

• 1/2 tablespoon olive oil
• 2 cloves garlic
• 1/2 teaspoon garam marsala
• 1 teaspoon curry powder
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ginger
• 1/4 teaspoon sea salt
• 1/4 cup tomato purée
• 1 chopped sweet bell pepper
• 1 carrot peeled and sliced
• 1/4 cup chopped fresh basil plus extra for garnish
• 1 1/2 cup coconut cream
• 2 1/4 cups water
• 1/3-1/2 (approximately 200 g)of a 1 pound bag of rice noodles

Directions

1. In a medium size pot heat oil.  Add garlic and spices and cook for 2-3 minutes until fragrant.
2. Add tomato purée, peppers and carrots.  Stir and cook for another minute.
3. Add basil, coconut cream and water.  Bring to a boil and cook for 5 minutes.
4. Add rice noodles and cook for another 5-7 minutes.
5. Pour into bowls and add extra basil for garnish.