Ministry of Curry · by Archana Mundhe★ 4.8 (36)
Mulligatawny Soup | Low Carb Vegetarian
NUTRITION · PER SERVING35M COOK
CAL 12%·PRO 12%
CARBS 22G38% OF CAL
5G FIBER6G SUGAR11G OTHER
FAT 15G58% OF CAL
10G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lower-carb vegetarian mulligatawny featuring red lentils, cauliflower, and coconut milk with warm spices. Creamy, comforting, and lighter than traditional versions.
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View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon oil
- ½ cup yellow onion ( finely diced)
- 1 tablespoon garlic (minced )
- ½ cup celery sticks ( thinly sliced)
- ½ cup apple (diced)
- ½ cup carrots (peeled and sliced)
- 2 cups cauliflower (cut into small inch florets)
- ⅓ cup masoor dal (rinsed and drained)
- 2 cups low sodium vegetable broth
- 1 teaspoon garam masala
- ¼ teaspoon ground turmeric
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- ¾ cup coconut milk (unsweetened)
- ¼ cup cilantro (chopped)
At a glance
PER SERVING · TIME 35M
CAL 12%·PRO 12%
CARBS 22G38% OF CAL
5G FIBER6G SUGAR11G OTHER
FAT 15G58% OF CAL
10G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 538mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 479mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 538MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.