Ingredients
Scale
- 4 cups of water
- 1 can of coconut milk
- 2 tbls Filippo Berio organic olive oil
- 2-inch knob fresh ginger, finely grated
- 2 cups yellow split mung beans
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 2 tsp cumin
- ½ tsp cardamon
- 1 tsp salt
- 1 tsp pepper
- 1 ½ lime
- 2 tbls chopped cilantro
- 2 cups baby spinach
- 1 yellow onion, chopped
- 12 large carrots, chopped
Instructions
- Soak mung beans overnight
- In pot, heat olive oil over medium-high heat. Add onion, spices and sauté, stirring frequently – about 1 minute
- Stir in coconut milk and water, scraping any spices off the bottom of the pot, then add soaked beans and chopped carrots. Bring to a boil
- Reduce heat to low, cover pot, and simmer for 25 minutes, or until mung beans are cooked through and carrots are very soft
- Stir in spinach and juice of one lime, allowing spinach to just wilt, then season to taste
- Let soup cool slightly and blend in a high speed blender
- Pour into a bowl, top with remainder of lime juice, cilianto and optional hemp seeds and micro greens
Nutrition
- Serving Size: 5