Vegetarian Mulligatawny Soup

Name: Vegetarian Mulligatawny Soup
Total time: 50
Yield: 8
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

Recipe by EKG from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

•

2 tablespoons ghee
•

1 large onion, chopped
•

5 cloves garlic, minced
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4 tablespoons curry powder
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6 cups vegetable broth, or more as needed
•

4 baby potatoes, diced

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1.5 cups red lentils
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0.5 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
•

2 tablespoons tamarind concentrate

Instructions

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.