Curried Mungbean Soup

A true warming winter dish, creamy and rich, with added anti-inflammatory benefits of turmeric.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: Fusion, Indian, Vegan
Servings: 8 People

Ingredients

  • 8-10 Cups Organic Mungbeans Cooked
  • 1 Large Organic Onion Diced
  • 4 Cloves Organic Garlic Minced
  • 2 tbsp Organic Ginger Minced
  • 2 tbsp “Arvynda’s” Curry Masala
  • 1 tbsp Turmeric Powder
  • 2 tbsp Whole Cumin Seeds
  • ¼ Cup “Nutiva” Coconut Oil Buttery Flavour
  • 1 L Organic Vegetable Stock
  • 1 Can Organic “Nature’s Emporium” Coconut Milk 400mL
  • Sea Salt to Taste

Instructions

  • In a medium pot, over medium heat, sauté onions, garlic, ginger and cumin seeds in coconut oil for 10 minutes, stirring frequently.
  • Add the remaining ingredients, increase heat to medium high and bring to simmer.
  • Lower heat to medium low and simmer for 20 minutes.
  • Enjoy with a piece of naan bread or on its own.

4 Comments

  1. Susab on January 20, 2018 at 12:21 pm

    Could you publish the calorie count/protein etc stats for this?

    • TheNETeam on January 23, 2018 at 10:34 am

      Hi, Susan!

      Good news; we actually put together the nutrition facts for you!

      Total calories per serving: 359, Protein: 17g, Carbs: 54g (Sugar: 2g), Fat: 9g

      Hope that helps!

  2. Angie on February 23, 2018 at 2:47 pm

    To substitute for the curry masala, should I use garam masala or curry powder?

    • TheNETeam on February 23, 2018 at 2:52 pm

      Hi, Angie!

      Thanks for reaching out. We’d suggest curry powder!

      Happy cooking,
      -Your friends @ Nature’s Emporium

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