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.

Ingreadient

• 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 ½ cups red lentils
• ½ pound peeled baby carrots
• 1 (14 ounce) can coconut milk
• 4 tablespoons lemon juice
• 4 tablespoons chopped fresh cilantro
• 2 tablespoons tamarind concentrate

Direction

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

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