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Ingredients
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2 tablespoons ghee
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1 large onion, chopped
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5 cloves garlic, minced
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4 tablespoons curry powder
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6 cups vegetable broth, or more as needed
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4 baby potatoes, diced
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1 ½ cups red lentils
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½ pound peeled baby carrots
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1 (14 ounce) can coconut milk
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4 tablespoons lemon juice
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4 tablespoons chopped fresh cilantro
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2 tablespoons tamarind concentrate
Directions
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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.
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Remove from the heat and purée soup with an immersion blender until smooth.
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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 |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 342 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 11g | 57% |
Cholesterol 8mg | 3% |
Sodium 382mg | 17% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 16g | 56% |
Total Sugars 6g | |
Protein 13g | 26% |
Vitamin C 18mg | 20% |
Calcium 83mg | 6% |
Iron 6mg | 34% |
Potassium 812mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.