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Ingredients50 m servings 342
Original recipe yields 8 servings
- 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.
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- Cook's Note:
- Butter or olive oil can be used in place of ghee, and curry paste or garam masala can be used in place of curry powder.
Per Serving: 342 calories; 14.9 42 12.9 8 382 Full nutrition