Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Split mung dal | 150 g | Sweet, Astringent · Cooling |
 Carrot, diced | 260 g | Sweet, Bitter · Heating |
 Coriander seeds | 4 g | Astringent, Bitter, Sweet · Cooling |
 Ghee | 12 g | Sweet · Cooling |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Fresh ginger | 5 g | Pungent · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 1350 g | Whole culinary ingredient |
Step-by-Step Preparation
- Wash and cut the split mung dal and diced carrot and coriander seeds into even pieces so they cook at the same pace.
- Warm the ghee; bloom the cumin and ginger without browning.
- Add the prepared ingredients and water, bring to a boil, then simmer until everything is fully tender.
- Blend or mash just enough to make a light, unified soup; return it to low heat and add the rock salt.
- Rest covered for two minutes and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (Ayurvedic-influenced Indian vegetable soup tradition)
Carrot Mung Soup is kept lightly seasoned and smoothly cooked. Vata: add ghee and avoid serving it cold. Pitta: use fennel or coriander in place of extra ginger. Kapha: leave some texture and keep the fat modest.
USDA Nutrition Facts for Carrot Mung Soup
| Nutrient | Per 100g | Per Serving (1 serving (447g)) |
|---|---|---|
| Energy (Calories) | 42 kcal | 190 kcal |
| Protein | 2.2 g | 9.8 g |
| Total Carbohydrates | 6.9 g | 30.8 g |
| Dietary Fiber | 1.9 g | 8.5 g |
| Total Sugars | 1.3 g | 5.6 g |
| Total Fat | 0.9 g | 3.9 g |
| Calcium | 21.4 mg | 95.7 mg |
| Iron | 0.76 mg | 3.39 mg |
| Magnesium | 19.8 mg | 88.6 mg |
| Phosphorus | 37.7 mg | 168.7 mg |
| Potassium | 158 mg | 707 mg |
| Sodium | 101 mg | 453 mg |
| Zinc | 0.29 mg | 1.28 mg |
| Copper | 0.10 mg | 0.44 mg |
| Manganese | 0.12 mg | 0.53 mg |
| Selenium | 0.8 µg | 3.4 µg |
| Vitamin C | 1.3 mg | 6.0 mg |
| Vitamin A (RAE) | 127.7 µg | 570.7 µg |
| Vitamin E | 0.17 mg | 0.75 mg |
| Vitamin K | 2.7 µg | 12.3 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.28 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.13 mg |
| Niacin (Vitamin B3) | 0.35 mg | 1.55 mg |
| Vitamin B6 | 0.05 mg | 0.24 mg |
| Folate (DFE) | 55.2 µg | 246.9 µg |
| Choline | 9.8 mg | 43.6 mg |
