Sweet Potato Mulligatawny Soup

May 27, 2023May 27, 20230 0

Delicious Sweet Potato Mulligatawny Soup recipe for a healthy meal

by The Chefin Soup

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

330

Sugar

Fat

Sweet Potato Mulligatawny Soup is a delicious and nutritious soup that is perfect for a cozy night in. This soup is packed full of healthy ingredients, including sweet potato, lentils, and vegetables, making it a well-rounded and satisfying meal option. The curry paste adds a touch of spice and warmth to the soup, making it perfect for a chilly evening. This dairy-free soup is also suitable for vegans and vegetarians, making it a great option for a wide range of dietary needs.

Instructions

1.	Peel and chop the potatoes and sweet potato into small chunks.
2.	In a large saucepan, sauté the onions until they are translucent.
3.	Add the curry paste and cook for another minute.
4.	Add the potatoes, sweet potato, lentils, and stock to the pan.
5.	Bring to a boil, then reduce the heat and allow to simmer for 25-30 minutes until the vegetables are tender.
6.	Add the coconut milk and stir thoroughly.
7.	Blend the soup until smooth, either using a hand-held stick blender or by transferring it to a food processor.
8.	Serve the soup hot, garnished with chopped fresh coriander.

PROS

This soup is full of healthy vegetables and lentils, making it a nutritious meal option.

It is also dairy-free and suitable for vegans and vegetarians.

CONS

Curry paste can be high in sodium, so it’s important to use it in moderation.

This soup may not be suitable for those with nut allergies due to the use of coconut milk.

HEALTH & BENEFITS

Sweet potatoes are a good source of dietary fiber, vitamin A, and potassium.
Lentils are high in protein and fiber, and they have been linked to lowering cholesterol levels and promoting heart health.
This soup is also a good source of vitamin C and antioxidants.

	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