Carrot Ginger and Mung Bean Soup

• Vegan
• Gluten free

• Produce

  • 3 Carrots, medium-sized
  • 1 Coriander
  • 1 1/2 tsp Ginger, ground
  • 170 g Mung beans
  • 1 Onion, medium sized

• Canned Goods

  • 1 liter Vegetable stock

• Baking & Spices

  • 1/2 tsp Garam masala
  • 1 Salt and pepper to season

• Oils & Vinegars

  • 1 Low calorie cooking spray

Found on neilshealthymeals.com

Description

Directions

• Spray the bottom of a large saucepan, 5 times, with the low cal cooking spray. Turn on a high heat under the saucepan and wait until the oil bubbles, then turn down to a low heat. You could also use 1 tbsp. olive oil.
• Add the diced onion and soften, stirring continuously for about 4 – 5 minutes, then add the diced carrots adding drops of hot water if the mixture becomes dry and begins to stick and continue to stir for a further 3 – 4 minutes.
• Add the mung beans, garam masala, ground ginger, and vegetable stock.
• Stir well, bring to the boil and turn down to simmer gently for 30 –35 minutes until all the mixture is completely softened. Remove from the heat.
• When the soup has cooled, blitz it in a blender / food processor and return to the pan and season to taste and then serve garnished with the freshly chopped coriander.

Nutrition