Vegetarian Mulligatawny Soup

Vegetarian Mulligatawny Soup

Enjoy this blended vegetarian mulligatawny soup made with red lentils, carrots, potatoes, and coconut milk, with tamarind and curry powder for flavor.

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

Recipe Instructions

Step 1
Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots. Bring to a simmer, then cook until carrots are tender, 15 to 20 minutes.
Step 2
Remove from the heat and purée soup with an immersion blender until smooth.
Step 3
Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Cook, stirring occasionally, until heated through, 3 to 5 minutes.

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

Categories

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