Creamy Coconut Curry Mung Bean Soup Recipe
A hearty and flavorful Mung Bean Soup packed with aromatic spices, fresh vegetables, and creamy coconut milk. This comforting vegan soup is perfect for a nourishing meal, combining leeks, carrots, ginger, curry, and tender mung beans simmered to perfection in a savory vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Ingredients
Scale
Vegetables and Aromatics
- 2 medium leeks (finely diced, white and light green parts only)
- 1 medium carrot (diced)
- 4 garlic cloves (finely chopped)
- 1 tablespoon fresh ginger (finely chopped)
- 1/2 pound potatoes (peeled and cubed)
- 1 medium zucchini (diced)
- A handful fresh parsley (roughly chopped)
Spices and Seasonings
- 2 tablespoons curry powder
- 1/4 teaspoon red chili flakes
- Salt and freshly ground black pepper to taste
- 2 bay leaves
Liquids and Others
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 cups mung beans (well rinsed and drained)
- 1 can (14 oz / 400 g) crushed tomatoes
- 6 cups vegetable stock
- 1 (14 fl oz / 400 ml) coconut milk (creamy top only)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced leeks and carrots, sautéing for 4-5 minutes until softened and fragrant.
- Add Aromatics and Spices: Stir in the finely chopped garlic and fresh ginger, cooking for another minute until aromatic. Then add the curry powder and red chili flakes, stirring continuously for an additional minute to release their flavors.
- Combine Base Ingredients: Mix in the tomato paste thoroughly. Next, add the rinsed mung beans, peeled and cubed potatoes, diced zucchini, crushed tomatoes, vegetable stock, and bay leaves to the pot. Stir well to combine all ingredients evenly.
- Simmer the Soup: Bring the soup mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 40 minutes, or until the mung beans and potatoes are tender.
- Finish the Soup: Remove the bay leaves. Stir in the creamy top layer of coconut milk to add richness and creaminess. If the soup is too thick, adjust the consistency by adding more vegetable stock to your preference.
- Season and Garnish: Season the soup with salt and freshly ground black pepper to taste. Stir through the roughly chopped fresh parsley, then serve the soup warm for the best flavor.
Notes
- You can substitute the coconut milk with a plant-based cream for a different texture.
- If you prefer a thinner soup, add extra vegetable stock during simmering or when finishing with coconut milk.
- To increase protein content, serve the soup with a side of whole grain bread or a sprinkle of toasted nuts.
- This recipe is naturally vegan and gluten-free.
- For a spicier version, increase the amount of red chili flakes or add chopped fresh chili.
Keywords: mung bean soup, vegan soup, Indian spiced soup, curry soup, healthy soup, plant-based, coconut milk soup
