Vegetarian Mulligatawny Soup
Description
Enjoy this blended vegetarian mulligatawny soup made with red lentils, carrots, potatoes, and coconut milk, with tamarind and curry powder for flavor.
Ingredients
•
2 tablespoons ghee
•
1 large onion, chopped
•
5 cloves garlic, minced
•
4 tablespoons curry powder
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6 cups vegetable broth, or more as needed
•
4 baby potatoes, diced
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1 1/2 cups red lentils
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1/2 pound peeled baby carrots
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1 (14 ounce) can coconut milk
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4 tablespoons lemon juice
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4 tablespoons chopped fresh cilantro
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2 tablespoons tamarind concentrate
Directions
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.
2
Remove from the heat and purée soup with an immersion blender until smooth.
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.