Curried Asparagus Soup

Curried Asparagus Soup

Published: May 16, 2012

Author: Jennifer Clark (http://www.eatlocalcaledon.org/)

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

1. In a soup pot, heat oil on medium heat.
2. Add onions and sauté until soft.
3. Add curry powder, cayenne and potatoes, and sauté for another few minutes.
4. Add broth and bring to a boil.
5. Reduce heat to medium and simmer for 10 minutes.
6. Add asparagus and coconut milk and simmer for another 10 minutes.
7. Add lemon juice and turn off heat.
8. Let soup cool slightly and purée using a hand blender or by transferring in batches to a blender.
9. Add salt and pepper and adjust curry seasoning to taste.
10. If desired, serve with a dollop of plain yogurt.

Serves

4 - 6