Smooth and creamy with red lentils, carrots, and potatoes, this blended vegetarian version of mulligatawny soup is flavored with tamarind and curry powder.
Ingredients For Vegetarian Mulligatawny Soup Recipe
2 tablespoon Ghee
1 Large onion, chopped
5 Cloves garlic, minced
4 tablespoon Curry powder
6 cup Vegetable broth, or more as needed
4 Baby potatoes, diced
1.5 cup Red lentils
0.5 pound Peeled baby carrots
1 can Coconut milk
4 tablespoon Lemon juice
4 tablespoon Chopped Fresh Cilantro
Nutrition value
218
calories per serving
5 g Fat27 g Protein13 g Carbs4 g FiberOther
Current Totals
5 g Fat
27 g Protein
13 g Carbs
4 g Fiber
MacroNutrients
Carbs
13 g
Protein
27 g
Fiber
4 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
57 mg
Iron
2 mg
Vitamin A
1170 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
38 mcg
Vitamin B12
0 mcg
Vitamin C
31 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
66 mg
Manganese
1 mg
Phosphorus
195 mg
Selenium
23 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
