Mung Bean Soup

Heat the olive oil in a large pot or Dutch oven and add the leeks and carrots. Sauté for 4-5 minutes until softened.
2 tablespoons olive oil
2 medium leeks
1 medium carrot
Stir in the garlic and ginger and cook for another minute until fragrant. Next, stir in the curry powder and red chili flakes and continue to cook for a further minute.
4 garlic cloves
1 tablespoon fresh ginger
2 tablespoons curry powder
¼ teaspoon red chili flakes
Add the tomato paste and stir well to combine, then add the mung beans, potatoes, zucchini, crushed tomatoes, vegetable stock and bay leaves.
1 tablespoon tomato paste
2 cups mung beans
½ pound potatoes
1 medium zucchini
1 can (14 oz / 400 g) crushed tomatoes
6 cups vegetable stock
2 bay leaves
Give everything a good stir and bring the soup to a boil. Lower the heat and simmer for 40 minutes or until the mung beans are tender.
Remove the bay leaves then stir in the coconut milk. If the soup looks too thick at this point, add a bit more vegetable stock until you get to your preferred consistency.
1 (14 fl oz / 400 ml) coconut milk
Adjust the seasoning to taste, stir in the fresh parsley and serve warm.
A handful fresh parsley
Salt and freshly ground black pepper to taste