This Vegetarian Noodle Soup with Roasted Carrots is a wonderful, comforting and hearty soup that is packed with flavour and chocked full of egg noodles. The perfect vegetarian version of the classic chicken noodle soup.
Pour 2 cups (500ml) of boiling water into a large stockpot or cast iron dutch oven.
Add the carrots and boil them for 7 minutes until they have softened slightly.
Drain the carrots reserving the cooking liquid.
Place the carrots on a lined baking sheet, drizzle with the evoo and roast in the oven for 20 minutes until they start to change colour.
Whilst the carrots are cooking make the soup
Put the pan back onto the heat, add the butter and olive oil and then sauté the celery and onion for about 5-7 minutes, or until vegetables begin to soften.
Add the garlic and sauté for another minute.
Add the vegetable broth and 1 cup of the reserved carrot cooking water broth.
Stir in the dried herbs then simmer for 5 minutes.
Add the egg noodles and simmer the soup for 10 minutes, or until noodles are soft and cooked through.