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Ingredients
0 servings
15 ozcan of fire-roasted tomatoes
or fresh, including juice
1carrots
medium, diced
1red onion
small, diced
1 cupgreen peas
fresh or frozen
⅓ cupdry mung beans
⅓ cupdry yellow split peas
⅓ cupgreen split peas
1 cupfat coconut milk
regular
4 cupsveggie broth
or water
1.5 Tbspfresh ginger
minced or grated
1 ½ Tbspcurry powder
1 Tbspchili powder
2bay leaves
cilantro
for garnish
1lemon
juiced, add after cooking
Salt
to taste, add after cooking
Instructions
Step 1
In a large pot, combine the tomatoes, carrots, onions, dry beans, broth, and all of the seasonings except the lemon juice, salt, and cilantro.
Step 2
Cover and bring to a boil, then reduce heat to a hearty simmer.
Step 3
Let the soup cook for 45 minutes to 1 hour, stirring occasionally. You may want to let it cook longer depending on tender you like the beans.
Step 4
Add the coconut milk and peas toward the end of cooking when the beans are close to cooked.
Step 5
Remove from heat, add salt and lemon juice and adjust spices if desired. Remove the bay leaves.
Step 6
Garnish with cilantro and serve.
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