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?
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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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!
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
- 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.