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Curried Mung Bean Soup

Kara Fitzgerald, ND
  • 60 minutes
  • Serves 4

INGREDIENTS

1 cup

Carrots

3 cloves

Garlic

1 1/2 cups

Mung beans, dried

1 cup

Onions

5 cups

Stock

1 tsp

Black pepper, freshly ground

1 tsp

Cayenne pepper

1/2 tsp

Cinnamon

1 tsp

Salt

1 tsp

Turmeric

4 tbsp

Coconut oil

1 tbsp

Cumin