Sweet Potato Mulligatawny Soup Recipe

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Sweet Potato Mulligatawny Soup
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1194.1 Kcal (4999 kJ)
Calories from fat 155.2 Kcal
% Daily Value*
Total Fat 17.24g 27%
Sodium 35487.98mg 1479%
Potassium 906.41mg 19%
Total Carbs 210.88g 70%
Sugars 8.09g 32%
Dietary Fiber 15.44g 62%
Protein 11.96g 24%
Vitamin C 13.3mg 22%
Vitamin A 1.3mg 42%
Iron 5.8mg 32%
Calcium 76.3mg 8%
Amount Per 100 g
Calories 258.18 Kcal (1081 kJ)
Calories from fat 33.56 Kcal
% Daily Value*
Total Fat 3.73g 27%
Sodium 7673.07mg 1479%
Potassium 195.98mg 19%
Total Carbs 45.6g 70%
Sugars 1.75g 32%
Dietary Fiber 3.34g 62%
Protein 2.59g 24%
Vitamin C 2.9mg 22%
Vitamin A 0.3mg 42%
Iron 1.3mg 32%
Calcium 16.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.5
  • 27

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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