Name: Vegetarian Mulligatawny Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Ghee - 2 tablespoons; Onion, chopped - 1 large; Garlic, minced - 5 cloves; Curry powder - 4 tablespoons; Vegetable broth, or more as needed - 6 cups; Baby potatoes, diced - 4; Red lentils - 1 ½ cups; Peeled baby carrots - ½ pound; Coconut milk - 1 (14 ounce) can; Lemon juice - 4 tablespoons; Chopped fresh cilantro - 4 tablespoons; Tamarind concentrate - 2 tablespoons

Ingredients for - Vegetarian Mulligatawny Soup

1. Ghee 2 tablespoons

2. Onion, chopped 1 large

3. Garlic, minced 5 cloves

4. Curry powder 4 tablespoons

5. Vegetable broth, or more as needed 6 cups

6. Baby potatoes, diced 4

7. Red lentils 1 ½ cups

8. Peeled baby carrots ½ pound

9. Coconut milk 1 (14 ounce) can

10. Lemon juice 4 tablespoons

11. Chopped fresh cilantro 4 tablespoons

12. Tamarind concentrate 2 tablespoons

How to cook deliciously - Vegetarian Mulligatawny Soup

1 . Stage

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 . Stage

Remove from heat and puree soup with an immersion blender until smooth.

3 . Stage

Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Stir until heated through, 3 to 5 minutes.