@ieke.booij: LONGEVITY EP 28/100: My Golden Curry Veggie Noodle Soup has been one of my all-time favourite recipes, it's budget-friendly and so easy to make. Takeaway: Try to finish your last big meal 3 to 4 hours before bed to support better sleep and recovery. Follow for more and share this dinner with a friend! 🍛 Ingredients (serves 4) Carrot Curry Base 1 large sweet potato, chopped 2 carrots 2 cups vegetable broth (no onion/garlic) 250 ml Red curry sauce (AROY-D) (or (1 tbsp mild red curry paste with 1 can coconut milk) 100 g vermicelli rice noodles 1/2 can lentils, drained (or chickpeas) Toppings 3 tbsp roasted almonds, roughly chopped 1 handful of Fresh parsley 3 tbsp Coconut yogurt (optional) 1. Peel the carrots and sweet potato and cut them into chunks. Place them in a medium pot and cover with stock. Bring to a boil, then reduce the heat and cook for 15 to 17 minutes, or until the carrots are very soft. Keep 2 cups of vegetable broth aside. 2. Add the cooked carrots to a blender with the vegetable broth, red curry sauce. Blend on high until completely smooth and creamy, then set aside. 3. Place the vermicelli noodles in a large bowl and cover with boiling water. Let them soak for 5 minutes, then drain and set aside. 4. Pour the blended carrot mixture into a big pan, add the cooked lentils, noodles, and bring to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until the soup thickens slightly. 5. Serve warm with roasted almonds, fresh parsley, and some dollops of coconut yogurt if you like.

Ieke Booij

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Thursday 05 March 2026 14:28:57 GMT