Total Time
Prep 10 mins
Cook 20 mins

Lightened up for the warmer weather.

Ingredients Nutrition


  1. Melt the butter in a soup pot on medium heat.
  2. Add the leek, curry powder, ginger (if using), salt, and pepper. Saute for about 5 minutes, stirring with a wooden spoon.
  3. Add the peas, carrot, celery, and just enough water to cover them (about 2 cups), and stir.
  4. Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes.
  5. In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
  6. Return the blended soup to the soup pot, and stir to heat through.
  7. Ladle into bowls and serve.


Most Helpful

Made it for lunch this afternoon (first weekend into spring here) and true to its name.. it is a perfect springtime soup and we loved it! My DH who is not a soup person had a ladle full and.. finished it(so that's a good sign!!) Thank you for sharing your recipe.. definitely a keeper.

Aaliyah's&Aaron'sMum March 25, 2007

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