Beetroot sambar soup

Soup season is never over. Spicy sambar soup with creamy coconut milk and aromatic coriander.


  • 1 onion
  • 2 carrots
  • 2 beetroots
  • 2 potatoes
  • 150 g dry red lentils
  • 500 ml veggie broth
  • 2 tsp tamarind paste
  • 1 1/2 tbsp sambar spice
  • salt
  • chili flakes
  • coriander

Prepare the ingredients. Wash and chop the veggies into cubes.
Slice the onion. Heat up 1 tbsp of oil, add onion and fry until lightly brown. Add the veggies and stir few minutes. Add hot veggie broth and lentils. Stir in tamarind paste and sambhar spice. Cook until the veggies are soft. Take 1/4 of the soup and blend. Add it to the pot. This will make the soup more creamy. Season with salt and chili flakes. Serve with fresh coriander and thick coconut cream.


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