- YIELD: 10-12 Servings
- PREP: 8 hrs 0 min
- COOK: 2 hrs 0 min
- READY IN: 10 hrs 0 min
A twist on a traditional Indian Ayurvedic soup, designed to nourish and support your health. You can make it as thin or as thick as you like; and it always tastes better the next day!
- 2 cups Mung Beans soaked in water for 8 hours
- 1 tbsp coconut oil
- 3 garlic cloves Minced
- 1 tbsp ginger Minced
- 1 tsp cumin seeds
- 1 tsp Yellow Mustard Seeds
- 1 tbsp Freshly Grated Turmeric or powdered
- 2 carrots sliced
- 8 cups water more, as needed
- Himalayan Rock Salt to taste
- Soak the mung beans overnight in filtered water. Rinse and drain. Set aside
- In a large soup pot, heat the coconut oil, and cook the garlic and ginger until fragrant; about 2 minutes
- Add the cumin and mustard seeds and heat until hot, and seeds 'pop'
- Add the carrots, turmeric, mung beans and water, and bring to a rolling boil. Drop the heat, and cook until mung beans are tender and carrots are soft
- Add more water as needed, depending on the consistency you're after- I like mine very thick!
- Add salt to taste, and serve immediately. Lasts in the fridge for up to a week, and in the freezer for two months.