Vegetarian Mulligatawny Soup

A quick and tasty vegetarian version of the popular Indian mulligatawny soup. Use prepared curry powder and peeled baby carrots to cut down on prep time. Excellent with naan (Indian flatbread) or served over rice.

• 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
• 1 ½ cups red lentils
• 4 tablespoons curry powder
• 4 tablespoons chopped fresh cilantro
• 2 tablespoons ghee
• ½ pound peeled baby carrots
• 6 cups vegetable broth, or more as needed
• 4 baby potatoes, diced
• 2 tablespoons tamarind concentrate

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.