A quick and tasty vegetarian version of the popular Indian mulligatawny soup. Use prepared curry powder and peeled baby carrots to cut down on prep time. Excellent with naan (Indian flatbread) or served over rice.

EKG

Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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.

Nutrition Facts

342 calories; protein 12.9g; carbohydrates 42g; fat 14.9g; cholesterol 8.2mg; sodium 381.6mg. Full Nutrition
Advertisement
Advertisement