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 4 servings
Prep Time 15 minutes
Cook Time 45 minutes
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
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.