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Vegetarian Mulligatawny Soup

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"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."
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Ingredients

50 m servings 342
Original recipe yields 8 servings

Directions

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  1. 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.
  2. Remove from heat and puree soup with an immersion blender until smooth.
  3. Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.

Footnotes

  • 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


Per Serving: 342 calories; 14.9 42 12.9 8 382 Full nutrition

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