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Carrot Mung Dahl Soup

  • Author: Kerri Axelrod
  • Cook Time: 35
  • Total Time: 35 minutes




  1. Soak mung beans overnight
  2. In pot, heat olive oil over medium-high heat. Add onion, spices and sauté, stirring frequently – about 1 minute
  3. 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
  4. Reduce heat to low, cover pot, and simmer for 25 minutes, or until mung beans are cooked through and carrots are very soft
  5. Stir in spinach and juice of one lime, allowing spinach to just wilt, then season to taste
  6. Let soup cool slightly and blend in a high speed blender
  7. Pour into a bowl, top with remainder of lime juice, cilianto and optional hemp seeds and micro greens


  • Serving Size: 5