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Spring Vegetable Curry Soup – Diary of a Mad Housewife

Ahmed Riaz

22

Spring has officially entered the chat. And honestly, it brought snacks. Specifically, Spring Vegetable Curry Soup—the bright, cozy, flavor-packed bowl you didn’t know you needed. It’s light, it’s lively, and best of all, it practically cooks itself while you pretend to have your life together.

Spring Vegetable Curry Soup

First things first, this soup starts strong. You sauté diced yellow potatoes and parsnips in vegetable oil. Simple. However, here’s where things get exciting. You coat them generously in curry powder. Not just any curry powder—27 peaks. Trust me, this blend brings the drama. Warm. Fragrant. Slightly mysterious. Highly recommend.

Next, you pour in unsweetened coconut milk and water. Then, bring everything to a cheerful boil. Meanwhile, your kitchen starts smelling like a spa day in a tropical rainforest. Immediately after, toss in chopped scallions and crisp sugar snap peas. Let it simmer briefly. Five minutes. That’s it. Because Spring Vegetable Curry Soup respects your time.

Season to your taste

Now, seasoning matters. Add kosher salt. Button. Adjust. Sprinkle in more curry powder if you’re feeling bold. Then—plot twist—add fresh lemon zest and juice. Suddenly, everything brightens. It’s like your soup just got a personality upgrade. Finally, toss into torn basil leaves. Boom.

Perfect for Easter brunch? Absolutely. Ideal for Mother’s Day? Obviously. In fact, this dish is basically spring in a bowl wearing its Sunday best.

Even better, you can riff on it. For example, swap parsnips for carrots. Or, add asparagus tips for extra spring flair. Additionally, baby spinach wilts beautifully here. Peas? Yes. Fava beans? Go wild. Therefore, Spring Vegetable Curry Soup becomes your personal vegetable playground.

In conclusion, this dish is easy, flexible, and ridiculously flavorful. It’s cozy without being heavy. Fancy without trying too hard. And honestly, Spring Vegetable Curry Soup might just outshine the ham at your next holiday table. Sorry, ham.

Spring Vegetable Curry Soup

Author Lora Wiley-Lennartz

Ingredients

  • 4
    large yellow potatoes
  • 2
    large parsnips
  • 3
    tablespoons
    vegetable oil
  • Kosher salt
  • 1-2
    Tablespoons
    curry powder
  • 1
    13.5 oz
    can unsweetened coconut milk
  • 2
    cups
    water
  • 1
    cup
    sugar snap peas
    chopped
  • 6
    scallions
    cut into rings
  • 1
    lemon
  • 1
    cup
    chopped fresh basil

Instructions

  1. Peel and dice the potatoes and parsnips..

  2. Heat the oil in a pot.

  3. Add the potatoes and parsnips.

  4. Season with salt, and stir-fry for 5 minutes.

  5. Sprinkle with 1 tablespoon of curry powder and sauté for another 2 minutes.

  6. Add the coconut milk and water. Bring to a boil.

  7. Add the scallions and sugar snap peas to the pot.

  8. Simmer for 5 minutes.

  9. Zest and juice the lemon

  10. Season with salt, curry powder, lemon zest, and lemon juice.

  11. Stir in the basil.

  12. Divide into bowls and serve.

So, do you like this Spring Vegetable Curry Soup? Then also check out some of these other delicious recipes:

EVERYTHING CURRY POTATO SALAD

EASTER LAMB IN CURRY SAUCE WITH LEMON ROASTED POTATOES

EASTER EGG CHEESE SPREADS

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