Vegetarian Mulligatawny Soup recipe
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Ingredients
- 2 tablespoons ghee 1 large onion, chopped 5 cloves garlic, minced 4 tablespoons curry powder 6 cups vegetable broth, or more as needed 4 baby 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
Nutrition Info
- 342.1 caloriescarbohydrate: 42 gcholesterol: 8.2 mgfat: 14.9 gfiber: 15.6 gprotein: 12.9 gsaturatedFat: 11.4 gservingSize: -sodium: 381.6 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Mulligatawny Soup
Directions
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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.
Remove from heat and puree soup with an immersion blender until smooth.
Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.