Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
Ingredients
Directions
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.
Recipe Tip
Butter or olive oil can be used in place of ghee, and curry paste or garam masala can be used in place of curry powder.
Nutrition Facts (per serving)
| 342 | Calories |
| 15g | Fat |
| 42g | Carbs |
| 13g | Protein |
