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Curried Spring Vegetable Soup

Spring begins kapha season—a time to clear the winter blahs from your body and mind.

That would include ama—partially digested food hanging around in your digestive tract—environmental toxins that have built up in your home or office closed up tight to keep out winter cold, and negative and depressive thoughts that tend to gather during days short of sunlight.

An Ayurvedic cleanse is highly recommended this time of year. Also, it’s an excellent time to shift your diet towards kapha-pacifying foods with astringent, pungent, and bitter tastes, including asparagus, broccoli, and fresh greens.

Curried vegetable soup is a great choice, created with kapha-imbalanced folks in mind.


(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


  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.
    Lower the flame to medium, and cover.
  4. Simmer on low for about 15 minutes, or until vegetables are tender and cooked al dente.
  5. Turn off the heat and add spinach.
  6. Garnish with cilantro and lemon juice.
  7. Enjoy piping hot.