Thai Mung Bean Soup

A richly flavorful Thai soup at its best!

1 c. dry mung beans

2 Tbsp. coconut oil

1 onion, diced

3 cloves garlic, minced

1 carrot, grated

1 can (15 oz.) tomatoes, diced

1/2 tsp. ground Ancho pepper

1 1/2 tsp. ground ginger

1 tsp. turmeric

1 tsp. hot curry powder

1 tsp. ground cumin

1/2 tsp. garam masala

1/2 tsp. black mustard seeds

1 tsp. sea salt

pepper, to taste

4 c. of water1 can (14 oz.) coconut milk

Cover the mung beans with three times the water and soak overnight with 1 Tbsp. baking soda. Drain and rinse beans. Or, soak in hot water for 2-4 hours then drain and rinse.

In a large soup pot, sauté onions, garlic and carrot in coconut oil for 2 minutes.

Add the tomatoes, spices, mustard seeds, salt and pepper. Cook for another 5 min., stirring often. Add water and mung beans. Cook over low heat, stirring often for 2 hrs., or until the mung beans soften. Pour in the coconut milk and cook for another 30 min. to 1 hour.

Option: Add everything to a slow cooker except coconut milk. Cook for 3 1/2 hrs. then add coconut milk for another 30 minutes.

From “Spirit and Spices, The Vegetarian Way” by Astara E. Edmonds.