Mung Beans - Carrot Soup

 

This has become a recent favorite of mine though normally I abhor the soup kinds. I came across this spicy and yummy on an Indian food channel and tried it instantly as somehow I loved the idea. This is one of those hearty and healthy soups that can fill you up and so the soup alone would take care of a meal.

Ingredients:
1 tbsp. oil
1/2 tsp. garlic paste (optional)
1 tsp. peppercorns
1 onion, peeled and finely chopped
1 tomato, chopped
1 big carrot, peeled and chopped
1/2 cup cooked mung beans / green gram (whole, green ones)
Salt to taste
1 cup fat-free milk
 
Method:
* Heat oil in a small sauté pan and add garlic if using. Sauté for few seconds and then add peppercorns, onion, tomato and carrot.
* Cover and cook until the vegetables are tender.
* Transfer the cooked mixture, salt, cooked mung beans and milk to a blender. Puree the mixture and if the mixture appears too thick for your liking, add extra milk or water until the desired consistency is reached.
* Add the puree back to the pan and heat it.
* Serve warm.

This goes to BM #54 under the theme "Cooking lentils in 3 ways". Check here to see what other marathoners have come up with, for today.

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