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Vegetarian Mulligatawny Soup with Coconut Milk

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dinner
Vegetarian Mulligatawny Soup with Coconut Milk
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 1/2 cups red lentils
  • 1/2 pound peeled baby carrots
  • 1 (14 ounce) can coconut milk
  • 4 tablespoons lemon juice
  • 4 tablespoons chopped fresh cilantro
  • 2 tablespoons tamarind concentrate
Instructions
1
Heat the ghee in a large cooking vessel over an intermediate temperature setting. Add the sliced onion, minced garlic, and curry powder; stir constantly until the onion has become tender and its color has changed to a translucent state, approximately 5 minutes. Add the vegetable broth, diced potatoes, cooked lentils, and sliced carrots. Bring the mixture to a gentle boil, then cook until the carrots have become tender, 15 to 20 minutes.
2
Take the pot off the heat source and blend the soup using an immersion blender until it reaches a smooth consistency.
3
Put the pot back on the heat source and add the coconut milk, lemon juice, chopped cilantro, and tamarind paste. Cook, stirring occasionally, until the mixture is heated through, 3 to 5 minutes.