1-Heat 1 tablespoon extra virgin olive oil in a large heavy pot over medium heat.

2-Add 2 medium carrots, peeled and diced, and cook, stirring occasionally, for about 2 minutes.

3-Add 1 medium red bell pepper, diced, 1 small onion, chopped, 3 garlic cloves, chopped, and 1 tablespoon fresh ginger, minced. Stir and cook for 1 minute.

4-Stir in 2-4 tablespoons red curry paste, 1 (15-ounce) can chickpeas, drained and rinsed, and 4 cups vegetable broth. Bring the mixture to a simmer.

5-Pour in 1 (13.5-ounce) can full fat coconut milk and cook for 2-3 minutes on a medium simmer, until vegetables are softened but not mushy.

6-Add 8 ounces rice noodles and cook, stirring occasionally to break them up, until softened (usually 3-8 minutes, depending on the noodle type).

7-Remove the pot from heat. Squeeze the juice of half a lime into the soup. Season with sea salt and ground black pepper to taste.

8-Ladle soup into bowls. Garnish with fresh cilantro and lime quarters. Serve immediately.