Eastern cream of bean and mushroom soup

This very comforting and tasty soup is incredibly easy to make and can be eaten warm or cold, depending on your mood. It is an excellent source of protein, that is easily absorbed and can be eaten after workouts, when you are not in the mood for meat. Because of the spices, it has an oriental twist, and you could pleasantly surprise your guests with it, too.

You need:
1.5 cup garbanzo beans, cooked, drained
1/2 cup lentils, cooked, drained
1/2 cup chopped carrots
1/2 cup chopped onion
1/2 cup green beans
2 large mushrooms (I used large Shitake here)
1 tbsp butter
1/2 cup evaporated milk
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp black pepper, ground
1 tbsp sweet paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp pink or sea salt

Melt the butter in a pan and cook the onions and carrots, until they slightly soften. Add all the spices and stir until they have released their flavor. Add the beans, lentils and mushrooms, 2 cups of water and turn down the heat and allow to simmer for 25 minutes. Remove from the heat and blend until the mixture is homogeneous, but you can still see some larger pieces in it.
Return to the stove and cook for another 12-15 minutes, adding 1/2 cup of evaporated milk at the end. You can serve with a bit of cream cheese, to add protein and cool off the spices.