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.