Vegetarian Mulligatawny Soup

Smooth and creamy with red lentils, carrots, and potatoes, this blended vegetarian version of mulligatawny soup is flavored with tamarind and curry powder.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 342 Calories

Ingredients

• 4 tablespoons lemon juice
• 1 (14 ounce) can coconut milk
• 1 large onion, chopped
• 5 cloves garlic, minced
• 4 tablespoons curry powder
• 4 tablespoons chopped fresh cilantro
• 2 tablespoons ghee
• 6 cups vegetable broth, or more as needed
• 4 baby potatoes, diced
• 2 tablespoons tamarind concentrate
• 1.5 cups red lentils
• 0.5 pound peeled baby carrots

Recipe Instructions

Step 1

Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots and bring to a simmer. Cook until carrots are tender, 15 to 20 minutes.

Step 2

Remove from heat and puree soup with an immersion blender until smooth.

Step 3

Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.