Tomato, Carrot & Rice Noodle Soup

1.In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

2.Add the diced carrots to the pot and continue to sauté for another 3-4 minutes until they start to soften.

3.Stir in the diced tomatoes, vegetable broth, dried oregano, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a boil.

4.Once boiling, reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld and the carrots to become tender.

5.While the soup is simmering, cook the rice noodles according to package instructions in a separate pot. Drain and set aside.

6.After 10 minutes of simmering, add the cooked rice noodles to the soup and stir gently to combine. If desired, add lemon juice for extra brightness.

7.Allow the soup to heat through for an additional 2-3 minutes, then remove from heat.

8.Serve hot, garnished with fresh basil.