Younger You Autumn Salad with Citrus-Herb Dressing
A warm and deliciously spicy mung bean curry, coconut oil, onions and carrots. Enjoy as a soup or serve with brown rice for a more substantial meal. Purely Vegan, and of course gluten free.
| Curried Mung Bean Soup |
| A warm and deliciously spicy mung bean curry, coconut oil, onions and carrots. Enjoy as a soup or serve with brown rice for a more substantial meal. Purely Vegan, and of course gluten free. |
Curried Mung Bean Soup
| A warm and deliciously spicy mung bean curry, coconut oil, onions and carrots. Enjoy as a soup or serve with brown rice for a more substantial meal. Purely Vegan, and of course gluten free. |
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 45minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 45minutes |
Ingredients
- 1.5 cups mung beans dried , soaked for 12-24 hours then rinsed
- 4 tbsp coconut oil
- 1 tbsp cumin
- 1 tsp turmeric
- 1 tsp cayenne pepper optional
- 1/2 tsp cinnamon
- 1 cup onions diced
- 3 cloves garlic minced
- 1 cup carrots shredded
- 5 cups stock vegetable
- 1 tsp salt
- 1 tsp black pepper freshly ground
Servings: servings
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Ingredients
Servings: servings
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Instructions
- The night before, put your mung beans to soak in a pan with 6-8 cups of water. When ready to use, drain and rinse the beans. Set aside.
- Heat the oil in a large saucepan. Add the spices and toast them in the oil until they become nicely fragrant. Add the onions and cook, stirring, for 5-7 minutes. Add the garlic and cook 1-2 minutes more.
- Add the remaining ingredients, bring to a boil and simmer until the beans are tender, about 45 minutes. Check seasonings and adjust as necessary.
- Optionally serve topped with alfalfa sprouts.
5 Comments
I’ve made this recipe about four times now, I just love it! Such great flavours, and it’s easy to keep a batch in the fridge. Wonderful recipe, thank you
Thank you Christine!
This looks great I want to make it, I am looking for a curry without tomato, the picture looks like it has tomatoes in it but the recipe does not have tomato as an ingredient. Is the recipe correct as it stands? Thanks Patty
I love this soup! So nourishing! I have always tried to make this soup, but never got the seasoning right. I might be the cinnamon I was missing
Loved it. I had to substitute curry for the turmeric, but it is fantastic. I did it in my Instant pot by tossing by it all in and using the chili/bean setting. Came out perfect.