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Vegetarian Mulligatawny Soup
Vegetarian Mulligatawny Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Savor a rich vegetarian mulligatawny soup with red lentils, carrots, potatoes, and coconut milk, enhanced with tamarind and curry powder.
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
  • 1.5 cups red lentils
  • 0.5 pound peeled baby carrots
  • 1 (14 ounce) can coconut milk
  • 4 tablespoons lemon juice
  • 4 tablespoons chopped fresh cilantro
  • 2 tablespoons tamarind concentrate
Instructions:
  • In a large pot over medium heat, melt ghee until sizzling. Sauté onion, garlic, and curry powder until fragrant and onion is translucent, around 5 minutes. Stir in vegetable broth, potatoes, lentils, and carrots. Simmer until carrots are tender, about 15-20 minutes.
  • Blend the soup with an immersion blender until smooth after removing from the heat.
  • Add in the creamy coconut milk, zesty lemon juice, fresh cilantro, and tangy tamarind concentrate back to the heat. Let it simmer gently, remember to stir occasionally, until everything is warmed through, for about 3 to 5 minutes.

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