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.
