Jennifer Galvan
@jenga13
Vegetarian Mulligatawny Soup Delight
A hearty and flavorful vegetarian mulligatawny soup made with lentils, vegetables, and coconut milk, perfect for a comforting meal any time of the year.
Details
- Cuisine:indian
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:12
- Views:5
Recipe Information
- Prep time25 min.
- Cook time30 min.
- Total time55 min.
- Servings8
Ingredients
- 2 tablespoons
- 1
- 5 cloves
- 4 tablespoons
- 6 cups
- 4
- 1 1/2 cups
- 1/2 pound
- 1 (14 ounce) can
- 4 tablespoons
- 4 tablespoons
- 2 tablespoons
Cooking Instructions
Follow our step-by-step guide on how to make Vegetarian Mulligatawny Soup Delight.
Step 1
Begin by warming ghee in a spacious pot over medium heat, allowing its rich aroma to fill the air.
Step 2
Toss in the finely chopped onion, minced garlic, and a generous sprinkle of curry powder.
Step 3
Sauté this fragrant mixture for about five minutes, until the onion becomes soft and translucent, creating a flavorful base.
Step 4
Next, pour in the vegetable broth and introduce the diced potatoes, red lentils, and vibrant baby carrots.
Step 5
Bring this colorful medley to a gentle simmer, cooking for 15 to 20 minutes until the carrots are tender and the flavors meld beautifully.
Step 6
Once cooked, remove the pot from the heat and embrace the magic of an immersion blender to purée the soup until it reaches a velvety smooth consistency.
Step 7
Return the pot to the heat and stir in the creamy coconut milk, zesty lemon juice, fresh chopped cilantro, and a touch of tamarind concentrate.
Step 8
Allow this delightful concoction to warm through for an additional three to five minutes, stirring occasionally, and savor the anticipation of a comforting bowl of soup that’s bursting with flavor.