Curried Spring Vegetable Soup

According to Ayurveda, spring begins kapha season—a time to clear the winter blahs from your body and mind. It’s an excellent time to movr your diet towards kapha pacifying foods by favoring astringent, pungent, and bitter tastes, by cooking recipies that include asparagus, broccoli, and fresh greens. Curried vegetable soup is a great choice, created with kapha-imbalanced folks in mind.

Ingredients

(makes 2-3 servings)

• 1 bunch asparagus spears: discard ends and cut into 1–2 inch sections

• 1 C snow peas, trimmed

• 1 C broccoli florets

• 1 bunch of carrots, cut into 1-inch thick rounds

• 2 T chickpea flour

• 1.5 C of baby spinach leaves

• 2 C coconut milk

• 2 C water

• 1.5 T curry powder

• Salt to taste

For seasoning

• 1 T ghee

• 1 t mustard seed

• 1 T fresh ginger, chopped fine

• 1 t turmeric powder

• Pinch of asafetida powder (available at your local health food store)

• 3–4 curry leaves

For the garnish

• 2 T chopped cilantro

• 1 lemon, juiced

Directions

1. Melt the ghee in a thick-bottomed medium pot over medium-high heat.

2. Add mustard seeds, turmeric, asafetida, ginger, and curry leaves. When the mustard seeds sputter (around 10 secs), add chickpea flour and roast for a few minutes until fragrant.

3. Add coconut milk, water, salt, and curry powder. Then asparagus, snow peas, carrots, and broccoli.

4. Lower the flame to medium, and cover.

5. Simmer on low for about 15 minutes, or until vegetables are tender and cooked al dente.

6. Turn off the heat and add spinach.

7. Garnish with cilantro and lemon juice.

8. Enjoy piping hot.