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Spring Vegetable Curry Soup

Spring Vegetable Curry Soup

Course Soup
Cuisine American, Asian
Keyword Curry Soup, spring recipes, Spring Vegetable Soup, Vegetable Curry Soup, Vegetable Soup
Prep Time 25 minutes
Cook Time 25 minutes
Servings 4
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.