On grilled or blackened fish tacos, this Baja sauce is delectable.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- 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
| Calories | 342 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 16 g |
| Protein | 13 g |
| Saturated Fat | 11 g |
| Sodium | 382 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
this was quick and easy. I didn’t blend it to totally smooth – left some chunks. Delicious! It’s gonna move to my regular roation!!
A lovely soup and easy to customize — I added some minced red bell pepper for color and left it chunky. This was my first time working with tamarind and it was a nice accent. Needs just a little salt and some black pepper.
I’ve never had anything like this before, and I thought it was good and interesting. I think it will be best served over rice. My curry powder is mild, so I added cayenne pepper to give it some more flavor and heat.