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Nutrition Facts
Serving Size 1 (179g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock reduced-fat coconut milk
Calories 220
Calories from Fat 5		(2%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 60mg		2%
Potassium 820mg		23%
Total Carbohydrate 43.8g		14%
	Dietary Fiber 12.8g	51%
	Sugars 3.9g
Protein 10.7g		21%
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Indian Friday Night Dinner

Mirj

Sweet Potato Mulligatawny Soup

Recipe #192262 | 30 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: PinkCherryBlossom
Oct 25, 2006

A spicy curried soup which is warming and nourishing. Low fat and cheap to make this can be made in about 30 mins. The coriander measurement is to taste, personally I hate the stuff and can only cope with 1 tbsp before it becomes unpleasant but if you want to add more - feel free.

SERVES 4 (change servings and units)

Ingredients

350 g potatoes
1 large sweet potato
2 tablespoons ready made curry paste
1 onion, peeled and chopped
125 g split red lentils
900 ml vegetable stock
200 ml reduced-fat coconut milk
1-2 tablespoon chopped fresh coriander

Directions

1
Peel all the potatoes and 1 cm dice them.
2
heat curry paste, add onion cover and cook for 5 mins, stirring occasionally.
3
add the potatoes, lentils and stock to the pan. Bring to boil then simmer for 20 minutes.
4
Stir in coconut milk and warm through. stir through coriander and serve.
5
Serves well with chapattis and plenty of black pepper.

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Featured Reviews for This Recipe

From: Chef #339672

On Oct 27, 2008

So good - just like restaurant curry. And I didn't even have the curry paste - I used curry powder instead. Sauteed the onions in olive oil with the curry powder. I also didn't have vegetable stock; just used water and added salt to taste at the end (didn't need much). What a tasty low-fat vegetarian dish - just what we were looking for. Thanks for posting!

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From: FEPO

On Aug 11, 2008

As one of the starters for my daughter's 17th birthday dinner — this was a huge hit and set the stage perfectly for a huge eating marathon. Followed the recipe as it is but used regular coconut milk (who knew that stuff comes in calorie-reduced — keeping my eye out for that). Terrific aroma. Had some left over for the next day and it didn't lose any of the freshness of the taste. Thanks for posting.

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From: Mirj

On Jan 21, 2007

This was simply divine, a soup with Nirvana-like proportions. I made a few changes, adding more sweet potatoes than called for, using full-fat coconut milk, and then pureeing the whole thing with my immersion blender (known as zhuzhing the soup in our house). It was part of an all-Indian Friday night dinner and was a major hit, even the kids asked for seconds. There was just enough left over for two large mugs which Sushiman and I enjoyed on Saturday night. Thanks, this was fantastic!

2 people found this review helpful

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From: Cake Creations and Catering

On Mar 19, 2007

Love this soup! I have used leftover squash instead of the sweet potato and it's still great! If you don't strain, add extra lentils and any veggies you have- makes great "dal" served over Basmati!

1 person found this review helpful

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