Roasted Broccoli Thai Soup

Roasted Broccoli Thai Soup

2 medium stalks of broccolin chopped                    1/2 of a large red onion, chopped

2 large red sweet bell peppers, chopped                   1 Tbsp. minced ginger root

1 tsp. minced garlic                                                

Peanut  oil

8 cups vegetable broth                                              1 can coconut milk

2 Tbsp. soy sauce                                                      2 Tbsp. red curry paste

1/2 package rice noodles.                                        2 tsp. Siracha  sauce or 1/2 tsp hot pepper

Juice from 1 lime                                                        1 cup chopped cilantro (basically 1 bunch)

* Preheat oven to 425°F.

* Wash and chop broccoli. I like to peel and use part of the stems too. Put broccoli and one Tbsp. oil into mixing bowl and toss to coat. Place on small shallow baking pan to roast. As the broccoli starts roasting chop both  the onion and bell pepper separately with 1 teaspoon of oil each putting each on one half of another shallow roasting pan. Roast veggies approx 10 minutes, take them out and stir then put them back into the oven for approx. 10 min. You just want to roast the veggies on at least one side. When finished roasting just set aside for a few minutes.

* Next, heat large soup pot over medium high heat. Place approx. 2 teaspoons of oil into the pot and sauté garlic and ginger root for about 3 minutes.  Add the curry paste for about 30 seconds more, then stir in the vegetable broth.

* Reduce heat to medium, add coconut milk, vegetables, soy sauce, Siracha sauce, and lime juice. Add noodles (uncooked) Add chopped cilantro.  Heat around 10 min until noodles are done. Serve hot.