Step 1

In a large heavy pot, heat oil on medium heat. Add carrots and cook for about 2 minutes.

Step 2

Add bell pepper, onion, garlic and ginger. Stir and cook for 1 minute.

Step 3

Add curry paste, chickpeas and broth. Stir and bring to a simmer.

Step 4

Pour coconut milk into the pot and cook for an additional 2-3 minutes on a medium simmer until vegetables are softened but not mushy.

Step 5

Add rice noodles and cook until softened, stirring so they break up in the liquid. Squeeze half a lime into the soup then season with salt and pepper to taste.

Step 6

Remove from heat, garnish with cilantro and lime wedges and serve immediately.