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.
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
 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.
