Nourishing Green Soup; Ayurvedic Mung Bean Soup


  • 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!



  1. Soak the mung beans overnight in filtered water. Rinse and drain. Set aside
  2. In a large soup pot, heat the coconut oil, and cook the garlic and ginger until fragrant; about 2 minutes
  3. Add the cumin and mustard seeds and heat until hot, and seeds 'pop'
  4. 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
  5. Add more water as needed, depending on the consistency you're after- I like mine very thick!
  6. Add salt to taste, and serve immediately. Lasts in the fridge for up to a week, and in the freezer for two months.

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