INGREDIENTS (6 servings):

2 medium carrots 🥕, washed and chopped

1 Indian sweet potato 🍠, washed and chopped

2 medium  potatoes, washed and chopped

2  medium tomatoes 🍅

2 tablespoons corn or canola oil

2 cloves of garlic (optional)

2 green chili peppers, washed and finely chopped

2 Cups Mung/Moong sprouts (recipe here: Moong Beans and Chickpea Sprouts )

Juice from 1/2 of a lemon  🍋

Salt to taste

1/4 teaspoon turmeric

1 teaspoon cumin

1/4 cup coriander leaves, washed and finely chopped

1 Cup baby spinach, washed and finely chopped

METHOD:

Boil carrots, sweet potatoes, potatoes, and tomatoes in 4 cups of water.  Once soft (test with a fork), let cool for 30 minutes.

Once cool, puree vegetable mixture in a blender (do not drain the water).  

Add oil to a pot on medium heat.  Add green chili and garlic.  After 30 seconds, add mung sprouts.  Add salt and lemon to taste.  Add pureed vegetables to the pot and mix well.  Add water if needed to adjust thickness.

Add 1/4 teaspoon turmeric and 1 teaspoon cumin and cook for 5 minutes or until sprouts become soft.

Add 1/4 cup coriander and 1 cup spinach and cook for 1 minute.  Turn off stove and ladle soup into bowls.

Serve warm with gluten-free roti or rice.