Vegetarian Mulligatawny Soup


  • 2 tablespoons ghee
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 4 tablespoons curry powder
  • 6 cups vegetable broth, or more as needed
  • 4baby potatoes, diced
  • 1 ½ cups red lentils
  • ½ pound peeled baby carrots
  • 1 (14 ounce) can coconut milk
  • 4 tablespoons lemon juice
  • 4 tablespoons chopped fresh cilantro
  • 2 tablespoons tamarind concentrate
  • Directions

  • 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.

  • Cook's Note:

    Butter or olive oil can be used in place of ghee, and curry paste or garam masala can be used in place of curry powder.

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