How to Make Vegetarian Mulligatawny Soup - A Step-by-Step Guide

Vegetarian Mulligatawny Soup is a flavorful and comforting dish that originated in South India and has become popular in British cuisine. This hearty soup is filled with an array of vegetables, lentils, and aromatic spices that create a complex and satisfying flavor profile. Whether you are a vegetarian or simply looking for a delicious and nutritious soup, this recipe is sure to become a favorite in your kitchen.

Mulligatawny soup is known for its incorporation of various spices such...

Read more

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 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

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 8
  • Yield: 8 servings

  • 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 puree 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.
  • Nutrition

    342 cal.

    • Total Fat: 15g
    • Saturated Fat: 11g
    • Cholesterol: 8mg
    • Sodium: 382mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 16g
    • Total Sugars: 6g
    • Protein: 13g
    • Vitamin C: 18mg
    • Calcium: 83mg
    • Iron: 6mg
    • Potassium: 812mg