Carrot Ginger and Mung Bean Soup

This deliciously smooth carrot ginger and mung bean soup is warm and satisfying. The combination of carrot and ginger works so well together and mung beans are so good for you.

Carrot Ginger and Mung Bean Soup Featured Image

Well folks, I had every intention of bringing you a fantastic new salad recipe today but our weather here has gone completely weird!

Even though we’re used to wild temperature fluctuations in Scotland, going from 20 degrees C least week to 2 degrees C this week is pretty extreme! 😮

So, in light of that revelation, here’s my latest soup a deliciously smooth carrot ginger and mung bean soup.

Lightly spiced to give it a warming taste, this unique, vibrant, and extremely healthy carrot ginger and mung bean soup recipe also makes an extremely fibrous and filling meal.

The last couple of days has seen heavy hail and snow showers too, with many roads being blocked in the North of Scotland.

Really as we head into May it ought to be at least in double digit temperatures now!

Anyway, it is what it is (that seems to be my favourite saying at the moment 😉 ) and so let’s get back to this soup now you know why it’s back on the menu.

This recipe card contains an affiliate link – which means that if you click on it and then purchase that product I’ll get a small commission (at no extra cost to you of course). If you do click through then thanks!

Carrot Ginger and Mung Bean Soup Featured Image
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Carrot Ginger and Mung Bean Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 
Lightly spiced to give it a warming taste, the addition of mung beans to this simple recipe makes an extremely fibrous and filling soup.
Course: Lunch
Servings: 4
Calories: 189 kcal
Author: neil@neilshealthymeals.com
Ingredients
  • Low calorie cooking spray
  • 1 medium sized onion diced
  • 3 medium sized carrots peeled and diced
  • 170 g mung beans washed and rinsed
  • ½ tsp garam masala
  • 1.5 tsp ground ginger
  • 1 L vegetable stock
  • Salt and pepper to season
  • Freshly chopped coriander to garnish
Instructions
  1. 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.
  2. 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.
  3. Add the mung beans, garam masala, ground ginger, and vegetable stock.
  4. 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.
  5. 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 Facts
Carrot Ginger and Mung Bean Soup
Amount Per Serving
Calories 189 Calories from Fat 10
% Daily Value*
Total Fat 1.1g 2%
Saturated Fat 0.2g 1%
Cholesterol 0mg 0%
Sodium 154.5mg 6%
Total Carbohydrates 35.9g 12%
Dietary Fiber 9.4g 38%
Sugars 5.1g
Protein 11.2g 22%
Vitamin A 0%
Vitamin C 13%
Calcium 16%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Lightly spiced to give it a warming taste, this unique, vibrant, and extremely healthy carrot ginger and mung bean soup recipe also makes an extremely fibrous and filling meal.

Check out the nutrition label above.

I always include this in my recipes but rarely talk about it specifically.

Why? Well, I don’t want this blog to be an “in your face” telling you what to eat site. There’s enough of those!

So, these nutrition labels are here for you to make your own decisions.

And soups like this carrot ginger and mung bean soup which have healthy ingredients in them, like the extremely fibrous mung beans, will help you maintain a healthy weight if eaten regularly. I know, because it works for me and Lynne.

Lightly spiced to give it a warming taste, this unique, vibrant, and extremely healthy carrot ginger and mung bean soup recipe also makes an extremely fibrous and filling meal.

If you like this soup, then why don’t you try out my other mung bean recipes?

Both the mung bean dahl, and my other mung bean soup have been extremely popular too. I can’t wait to get started soon on all the other exotic bean and pulses I’ve seen in my local Indian supermarket to see what I can do with them!

Anyhow that’s all for now because today is Thursday and I like to link up with Amanda at Running with Spoons to share with you what’s going on over there. So please hop over there once you’ve checked out everything here (hope you didn’t miss the Tiramisu Cheesecake recipe from Tuesday) and I’ll see you again next week!

Will it be warmer? Who knows…there’s still plenty more soup recipes where this one came from if not!

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Comments

  1. So yummy, love this!
    Sami recently posted…DIY Massage For Active BodiesMy Profile

  2. I love carrot and ginger soup, and I am super intrigued and also totally understanding of the use of mung bean as a thickener. YOU SO SMART
    Susie @ SuzLyfe recently posted…Windy City Bloggers, Soulcycle, and Random RandomsMy Profile

    • neil@neilshealthymeals.com says:

      That’s exactly where I got the idea from Susie. 🙂 I love thick smooth soups and I could have done the thickening with ordinary lentils, but wanted something different and this came out perfectly! Thank you!

  3. I recently discovered what a mung bean is! Still haven’t tried one yet, though! I do love the carrot and ginger combo!

    I am with you on this being more of a soup vs. salad kind of week. I walked from the train to my flat yesterday and couldn’t feel my neck or hands by the time I got in the door, it was that cold — last week I was running in a tank top! #MakeItStop lol
    Erin@BeetsPerMinute recently posted…Where The Latest Dove Beauty Experiment FailedMy Profile

    • neil@neilshealthymeals.com says:

      Thank you Erin. I get all my different pulses and spices from the many excellent Eastern food stores around the Govanhill area of Glasgow.

      The weather, tell me about it! So hot one week, where I’m in short sleeved shirts at work, and then the next back to long sleeved. Unbelievable!

  4. I used to despise mung beans when I was younger – but have a newfound respect for them these days – they are wonderful thickeners in soups and shakes as well as wonderful to bake with! I love your use of them in this soup, so much flavor with the carrot and ginger and garam masala – so yum!
    Shashi at RunninSrilankan recently posted…Gluten Free Lemon Pecan PancakesMy Profile

    • neil@neilshealthymeals.com says:

      Even the name “mung beans” used to put me off these excellent little healthy wonders Shashi! But, like you I now think differently about them. 🙂

      I never though my cupboards would be full of so many containers of pulses and beans. And as for having a separate cupboard for spices, well if someone had told me that 10 years ago, I would have laughed! 😀

  5. Hi! Are those yellow bits in the picture mung beans? Mine are green and the link you have for mung beans leads to the same green one I have. Am I missing a step? How do you get yellow ones?

    Thanks in advance!

    • neil@neilshealthymeals.com says:

      Hello and thanks for commenting on my recipe!

      You are correct, the link was not pointing to the correct beans I use. This is because I recently updated the recipe card and the link that moved over was wrong.

      The link is now updated and takes you to the exact beans I use for this soup which are moong dall beans, a variation of mung beans.

      I expect that your mung beans would work perfectly though, and thank you for pointing out this link error. 🙂

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