Nepali-Style Noodle Soup with Rice and Vegetables

1.Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

2.Add the chopped onions to the pot and sauté for 5-7 minutes until they become translucent and slightly golden.

3.Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic.

4.Add the diced tomatoes, sliced carrots, turmeric powder, coriander powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally until the tomatoes soften.

5.Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld.

6.While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.

7.After the broth has simmered, add the cooked rice and the prepared rice noodles to the pot. Stir gently to combine and heat through for another 2-3 minutes.

8.Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

9.Serve hot, garnished with fresh cilantro and accompanied by lemon wedges for an extra zing.