Vegetarian Mulligatawny Soup
This vegetarian mulligatawny soup is tasty and quick to make. It's a meatless version of the popular Indian soup. Excellent with naan (Indian flatbread) or served over rice.
Ingreadients :
- 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
Step by Step :
- Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots. Bring to a simmer, then cook until carrots are tender, 15 to 20 minutes.
- Remove from the heat and purée soup with an immersion blender until smooth.
- Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Cook, stirring occasionally, until heated through, 3 to 5 minutes.
