Asparagus Soup

This soup is gently spiced with a sprinkle of curry powder and ginger and has a wonderful elegant creaminess.

Asparagus Soup


Asparagus Soup

Yield: 6 Servings


  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • ?1 medium onion, finely chopped
  • ?1/2 teaspoon salt, divided
  • ?1/2 teaspoon curry powder
  • ?1/4 teaspoon ground ginger
  • ?zest and juice of 1 lemon, divided
  • ?2 cups diced peeled red potatoes
  • ?3 cups vegetable broth or reduced-sodium chicken broth
  • ?1 cup “lite” coconut milk
  • ?2 cups 1/2-inch pieces trimmed asparagus (about 1 bunch)
  • ?freshly ground pepper to taste
  • ?1/4 cup creme fraiche or reduced-fat sour cream
  • 1/4 cup finely chopped scallion greens or fresh chives


  1. Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry pwder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. Stir in broth, coconut milk, and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until potatoes are tender, about 15 minutes.
  2. Puree and soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.
  3. Whisk creme fraiche (or sour cream), lemon juice, and scallion greens (or chives) in a small bowl and garnish with a swirl of it.


Recipe and photo courtesy Pithy and Cleaver.



Author: Pithy and Cleaver

Recipe and photo courtesy of Pithy and Cleaver.

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