Curried Mung Bean and Carrot Soup

This recipe has been a wild hit at our home… we started making it in winter when it was chilly and it was a great warming soup, kept it on cool spring days, and are still enjoying it on summer evenings when it cools down or the rain has left a chill in the air. The kids eat it as wildly as the adults and it’s packed with protein and micronutrients, and alkalizes the body to boot. If your kids are big enough, it’s a great one to involve them in as they can help chop the veggies with some kiddie knives and throw them into the pressure cooker, or measure out the ingredients and perhaps dump them (with help ;)) into the pot! However you do it – we hope you enjoy this as much as we do. It’s creamy and addictive in the best way possible!

Print Recipe

Curried Mung Bean and Carrot Soup

Serves: 4

Prep Time: 10 minutes

Cook Time: 25 minutes (plus time to come to pressure)

Total Time: ~40-45 minutes

Course: Main Course, Side Dish

Cuisine: American, Indian

Keyword: curry, mung beans, pressure cooker, toddler approved

Equipment

• 1 pressure cooker

Ingredients

• 1 cup whole mung beans rinsed and picked over (no need to soak, but you can if you want)
• 1 tablespoon olive oil or coconut oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1- inch piece of ginger minced (or 1 teaspoon ground ginger)
• 2 medium carrots peeled and diced (about 1-1.5 cups)
• 4 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric optional, for color and flavor
• Salt and pepper to taste
• 1 cup coconut milk optional, for creaminess
• Fresh cilantro chopped (for garnish)
• Lemon wedges optional, for a bright finish

Instructions

• Sauté the Base: Set your Instant Pot to the “Sauté” function and heat the oil. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
• Add Veggies and Beans: Toss in the diced carrots, rinsed mung beans, cumin, turmeric (if using), and a pinch of salt and pepper. Stir everything to coat the beans and veggies in the spices.
• Pour in Liquid: Add the 4 cups of vegetable broth (or water). Give it a quick stir, scraping the bottom to deglaze any bits stuck from sautéing.
• Pressure Cook: Cancel the “Sauté” mode, secure the Instant Pot lid, and set the valve to “Sealing.” Cook on high pressure for 20 minutes. (Whole mung beans typically take 18-20 minutes in the Instant Pot without soaking, and this ensures they’re soft enough for soup.)
• Release Pressure: Once cooking is done, let the pressure release naturally for 10 minutes, then carefully move the valve to “Venting” to release any remaining pressure.
• Finish the Soup: Open the lid and stir. The mung beans should be tender and starting to break apart. For a creamier texture, use an immersion blender to blend part of the soup (or all of it, if you prefer smooth). Stir in the coconut milk if using, and adjust seasoning with more salt and pepper to taste.
• Serve: Ladle into bowls, top with fresh cilantro, and add a squeeze of lemon juice if you like a zesty kick. Pair it with crusty bread or enjoy it solo!

Notes

•  If you want a thinner soup, add an extra 1/2 cup of broth or water after cooking.

•  Feel free to throw in other veggies like spinach —just add it after pressure cooking, during the final stir, and let them wilt for a minute or two.

•  Soaking the mung beans for a few hours beforehand (optional) can shave a couple minutes off the cook time, but it’s not necessary with the Instant Pot.
This should give you a hearty, flavorful soup in under an hour, with minimal effort.