Mung Bean and Coconut Milk Soup

I can honestly say, this is one of the tastiest mung bean soups I have ever eaten. The finely chopped ingredients and addition of a grated carrot make for a delightful creamy, yet chunky bowl of warming soup.

Mung Bean and Coconut Milk Soup

Recipe by Lisa Turner Published on March 6, 2008 Warm, creamy and chunky, fragrant and spicy mung bean curry soup with coconut milk Preparation: 15 minutes Cooking time: 40 to 45 minutes Print this recipe Ingredients: 1 cup dried mung beans 3 tablespoons olive oil 1 onion, finely chopped 3 cloves garlic, minced 1 carrot, grated 1 jalapeño, seeded and minced 3 to 4 green onions, finely chopped 2 medium tomatoes, diced 1-inch piece fresh ginger, grated or minced 1/2 teaspoon ground turmeric 1/2 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon garam masala 1/2 teaspoon brown mustard seeds 1/2 to 1 teaspoon crushed red chili flakes pinch of ground cayenne 1 teaspoon sea salt, or to taste fresh cracked black pepper 3 cups water 13.5 oz (400 ml) can coconut milk 1/4 cup chopped fresh parsley Instructions: Rinse the mung beans, cover with several inches of water, and soak for 6 hours or overnight. Drain and rinse, then set aside. Heat the oil in a large saucepan over medium heat. Add the onions and garlic and sauté for a few minutes until the onion is soft. Now add the green onions, jalapeño and carrot, and continue to stir for another few minutes. Add the tomatoes, spices, salt and pepper to the pan and cook, stirring often, for 5 minutes. Pour in the water and add the mung beans. Simmer for 15 to 20 minutes or until the mung beans are tender. Pour in the coconut milk and continue to simmer for another 10 to 15 minutes. Remove from heat and ladle into bowls. Garnish each bowl with the chopped parsley and a squeeze of fresh lemon juice if desired. Makes 4 to 6 servings