Heat the olive oil over medium heat in a large soup pot or Dutch oven. Chop the carrots, celery, and onion. Think “bite size” for your soup while you are chopping. Once the oil is warm, pour in the vegetables and allow to cook until tender, about 8-10 minutes. Throw in generous pinches of salt and pepper.
Once the vegetables are tender, add in the garlic, curry powder, ground ginger, and turmeric. Stir together and cook for about 1-2 minutes.
Stir in the coconut milk, vegetable broth, and rotini noodles.
Bring to a simmer over medium-high heat. Once simmering, place on low, cover the pot, and cook for 8-10 minutes until the noodles are cooked through.
Taste and adjust with spices to your preference. Enjoy!