Curried Asparagus Soup
Before cooking, wash it very well. I’ve had a few asparagus meals undermined by grittiness. Remove the tough end of each spear by snapping it off at the lowest point it will snap cleanly.
Curried Asparagus Soup
Serves
4 - 6
Ingredients
- 2 tbsp sunflower oil
- 1 medium onion, diced
- 3 tsp curry powder
- ½ tsp cayenne pepper
- 3 medium potatoes, chopped into 1-inch pieces
- 3 cups vegetable or chicken broth
- 1 bunch asparagus, tough ends removed, and cut into 2-inch pieces
- 1 14-oz (420 ml) can coconut
- Juice of ½ lemon
- Salt and pepper, to taste
- Plain yogurt (optional)
Instructions
- In a soup pot, heat oil on medium heat.
- Add onions and sauté until soft.
- Add curry powder, cayenne and potatoes, and sauté for another few minutes.
- Add broth and bring to a boil.
- Reduce heat to medium and simmer for 10 minutes.
- Add asparagus and coconut milk and simmer for another 10 minutes.
- Add lemon juice and turn off heat.
- Let soup cool slightly and purée using a hand blender or by transferring in batches to a blender.
- Add salt and pepper and adjust curry seasoning to taste.
- If desired, serve with a dollop of plain yogurt.
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