Creamy Coconut Carrot Soup

As a vegetarian among a meat-eating family, I’m always looking for ways make simple meals AND ways to incorporate my sprouted mung beans. At a recent gathering, my family were enjoying a creamy chicken chili (aka “White Chili”) and I was looking for a recipe that would satisfy my desires to share their creamy, warm meal. Staring at my tray of sprouted mung beans, I was determined to make a satisfying creation. I looked around the kitchen I was visiting and picked things that were on hand and that sounded good. The first try turned out pretty good, but I’ve made some adjustments since then (2 tsp of pimento cheese spread with jalapenos has been replaced with diced green chillies is one.) But out of that situation, the Creamy Coconut Carrot Soup was created! So use this recipe as a base and get creative with your vegetables and spices.

From the Ayurveda standpoint, this lovely, creamy soup is great to pacify the Vata dosha (air and ether quality) with the sweet flavor and grounding qualities of nuts and root vegetables. It is also a good meal for Pitta Dosha (fire and water quality) since it has lots of sprouted mung beans, nuts and cooling coconut. It is great meal served alone, but especially nourishing ladled over your favorite cooked grain.

Ingredients:

1 1/2 cups (or more) sprouted green mung beans
3 cups vegetable broth (I make my own so there are no onions/garlic or salt added)
2 large diced carrots
1/3 cup shredded non-sweetened coconut
1/2 cup almond meal (can substitute ground cashews for a velvety texture)
1/2 cup green peas
1/8 cup diced green chilies
1-2 tsp Kanyakumari Vata Spice Churna (mix of Fennel, Turmeric, Cumin, Ginger, Pepper, Cardamom, Salt, Turbinado Sugar, Fenugreek and Coriander)
1/4 tsp turmeric
1/2 tsp Soma salt
1/4 tsp ground black pepper
Pinch of hing

Directions:

Add all the spices (except the salt) and green chilies into the vegetable broth and bring to a boil. Next, lightly blend mung beans* (I use a Cuisinart food processor and pulse them several times). Add mung beans, diced carrots and peas to the spiced vegetable both. Return to boiling, reduce heat to medium/low, stir, cover and cook until carrots and beans are soft, about 15-20 minutes. Next, stir in the shredded coconut and almond meal. Bring to a light boil for about 5 minutes. Adjust the amount of almond meal: if you want the soup to be thicker, add more almond meal. When the soup has the desired thickness, add the Soma salt and taste. Adjust the salt to meet your desired flavor. Remove from heat and allow to cool slightly.

Serve and enjoy!

*Sprouted mung beans: For this dish, I like to grind them a bit before cooking so it gives the soup a creamier texture. You can certainly take them directly from your sprouter and drop them into the soup but you’ll have to cook them a bit longer.