Vegetarian Mulligatawny Soup

Name: Vegetarian Mulligatawny Soup
Prep time: 20 min
Cook time: 30 min
Yield: 8
Ingredients: 2 tablespoons ghee; 1 large onion, chopped; 5 cloves garlic, minced; 4 tablespoons curry powder; 6 cups vegetable broth, or more as needed; 4 baby potatoes, diced; 1 1/2 cups; 1/2 pound peeled baby carrots; 1 (14 ounce) can coconut milk; 4 tablespoons lemon juice; 4 tablespoons chopped fresh cilantro; 2 tablespoons tamarind concentrate

⏱️ Ready in 50 min 🥄 Prep 20 min 🔥 Cook 30 min 👥 8 servings 👁️ 1 views

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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🔗 Recipe adapted from AllRecipes

#Soup #Vegetarian #Under 1 Hour

📊 At a Glance

Prep 20 min

Cook 30 min

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 342

% Daily Value*

Total Fat 14.9g 19%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 382mg 17%

Total Carbohydrate 42g 15%

Dietary Fiber 15.6g 56%

Total Sugars 5.8g

Protein 12.9g 26%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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 purée 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.