Thursday 26 June 2014

Turmeric Infused Soup

Turmeric Infused Soup
or Yum Yum Soup

This soup is a new favorite, I have made three variations of a recipe I found and this is the best!

  • 2 Cup Split yellow mung dal
  • 6 Cups water
  • 2 tsp. Turmeric
  • 1 tsp. ground coriander
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1/3 tsp. ground cinnamon
  • 5 cups fresh baby spinach
  • 1/2 tsp. fresh lemon juice
  • 1/2 tsp fresh ground black pepper
  • Salt to taste (preferably rock/Himalayan pink salt)
  • 1 large Onion
  • 3 slices bacon


In a large pan, fry the bacon until crispy, remove the bacon and sauté the onions in the bacon grease.  Add the following to the onions the mung dal, water, and spices and bring to a boil.  Then reduce the heat to medium-low and cook until the dal is soft. In batches puree the mixture and return to pot. Add the chopped the spinach coarsely (you want large pieces) then mix with dal, just until it’s incorporated. Season with salt and pepper before serving and quuueze a 1/4 fresh lime over each bowl! And if you want garnish with the crumbled bacon.


For the coriander I ground it as I use it, just do it in your blender.
If your blender is plastic the turmeric will stain it yellow while blending.
For variations try orange lentils, or yellow split peas or a mix of the three.

Here is the original version of the soup I started from The Soup that Changes Everything.

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