Rinse the mung beans under cold water until the water runs clear.

In a large pot, heat a splash of oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant and the onion is translucent.

Stir in the cumin seeds and turmeric, cooking for another minute.

Add the diced carrot and chopped tomato to the pot. Cook for a few minutes until the vegetables begin to soften.

Pour in the rinsed mung beans and the vegetable broth. Stir well.

Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 30 minutes or until the mung beans are tender.

If you prefer a creamier texture, use an immersion blender to puree the soup to your desired consistency.

Taste the soup and add salt as needed. Ladle it into bowls and garnish with fresh cilantro.