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.
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.
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.
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- 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
- 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.
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.
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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