Curried Mung Bean Soup (GF, dairy free, vegan)

Add 1 TBS Grapeseed Oil, 1 diced yellow or white onion, 4 chopped garlic cloves to a  medium size stew pot stock pot.  Saute the onion and garlic. 

After a minute or two of sauteing, add 1 TBS curry powder and 1/2 tsp Tumeric powder.  The mixture will become thick quickly.  

Pour water over it 1 TBS at a time until it is a medium thick paste. It will take about 3-4 TBS of water.

Cook the past down until it is thick again.

Either pour in 8 cups of favorite vegetable broth or add 6 cups of water with 2 TBS Better Than Boullion. Mix.  Add 2 bay or curry leaves. Add 1 1/2 C dried mung beans. Bring to a boil and then reduce heat to bring the soup to a simmer.  Let simmer for 30 min.

I cannot eat tomatoes, so I don't add them. But if you want, you can add a can of tomatoes to make a more authentic flavor.

While the soup base is simmering prepare vegetables to add to the soup. 

Chop 1 sweet pepper, 1 small zucchini, 2 stalks celery and set aside 1 C carrot shreds 

After the soup has simmered for the half hour, add the veggies and simmer for another 2 hours or until the mung beans have become soft and mushy.

Set aside a handful of cilantro and a 13.5 oz can of unsweetened coconut milk.

Rinse, dry, and chop the cilantro.  It should be about 1 C.

Open the can of coconut milk and pour it in the soup.

Top with cilantro and mix in.

Bring to a boil. Pairs nicely with herbed potato latkes.