Creamy Mung Bean Soup

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The secret to any soup is the spice. We use a lot of spices and buy them in large bags from Indian and Middle Eastern stores and put them in our own jars. There are many different kinds of curry powder and Malaysian is our favorite. Aside from the spice there are only 3 ingredients. Mung beans cook quickly so you can have this soup ready in no time at all.

2 cups dry mung beans
1 onion, peeled and coarse chopped
3 carrots, coarse chopped (peel if not organic)
1/2 teaspoon kelp powder
1 teaspoon cumin
2 teaspoons Malaysian Curry Powder (coriander seeds, turmeric, dried chili, anis seed, cumin seed, cinnamon, star anise, white peppercorn, fenugreek, nutmeg, cardamon, clove)
8 cups water
nondairy yogurt or nondairy sour cream (optional)

In a large soup pot, add all the ingredients, stir, cover and cook over medium high heat. Bring to a boil and reduce heat to simmer until beans are soft (about 30 minutes), stirring occasionally. Remove from heat. Using an immersion hand blender or countertop blender puree soup until smooth. Serve with a dollop of nondairy yogurt or nondairy sour cream. Makes 4-8 servings.

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