Carrot ginger and mung bean soup is deliciously smooth warm and satisfying. The flavour combination of carrot and ginger works well with the healthy mung beans!
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.
Check out the nutrition label of this mung bean soup recipe. There are only 189 calories per serving!
Soups like this carrot ginger and mung bean soup also have so many 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!
Will it be warmer? Who knows…there’s still plenty more soup recipes where this one came from if not. Check out some in the list below.
For This Mung Bean Soup Recipe You May Need….
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This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
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This is the set of pans I recommend for cooking with.
The set includes 16, 18, 20 cm saucepans, 1 x 14 cm milk pan and 1 x 24 cm fry pan.
The pans are suitable for all hobs including induction.
They come with a 1-year guarantee which can be extended to a 10-year warranty when you register the product.
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Other Bean Based Soup Recipes You Might Also Like
- Tomato and white bean soup is a delicious low calorie and extremely filling soup. Rich in flavour it’s full of essential daily vitamins and minerals.
- Cheesy cauliflower and white bean soup is a delicious way of creating a twist on the classic combination of cauliflower cheese in the form of a healthy versatile bean soup!
- Red pepper tomato and kidney bean soup is a really tasty and vibrant soup! A real feel good vegan and gluten free soup. Low in calories and fat. An excellent source of fibre too!
- This easy butter bean soup recipe is a delicious tomato based soup packed with vegetables that's both thick and filling!
Carrot Ginger and Mung Bean Soup Recipe
I recommend a slices of wholemeal bread to go with your carrot ginger and mung bean soup.
You can make sure you mop up every last drop of deliciousness from your bowl!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Carrot Ginger and Mung Bean Soup Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
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 teaspoon garam masala
- 1.5 teaspoon ground ginger
- 1 L vegetable stock
- Salt and pepper to season
- Freshly chopped coriander to garnish
Instructions
- 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.
Sami
So yummy, love this!
neil@neilshealthymeals.com
Thank you Sami, it certainly is! 🙂
Susie @ SuzLyfe
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
neil@neilshealthymeals.com
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!
Erin@BeetsPerMinute
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
neil@neilshealthymeals.com
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!
Shashi at RunninSrilankan
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!
neil@neilshealthymeals.com
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! 😀
My
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
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. 🙂
Yvonne
This is very tasty and easy! I added 2 garlic cloves. Not having fresh coriander, I added 1/2 t dried cilantro with the spices. For American cooks, 170 g mung beans = 6 oz or a heaping 3/4 cup. I leave it chunky when I blend it. The second time I made it, I doubled the recipe, as I will do from now on! Thank you so much for the recipe! I pinned a bunch of your soups to try!
Neil
Glad you like it Yvonn.e We always have some of this soup in our freezer as it's particularly filling and comforting on a cold winters days as it is here today. Thanks again for taking the time to make, rate and comment on my recipe. And also for the pinning on Pinterest! 😀