Curried Asparagus Soup

Curried Asparagus Soup Recipe

This simple Curried Asparagus Soup doesn’t have a long list of ingredients and it doesn’t cook on the stovetop for an hour, but it packs in a surprising amount of flavor for an unassuming bowl of soup. Cashews add a little protein and creaminess without using dairy and lemon juice squeezed into the soup just before serving gives it a bright, fresh flavor.

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Curried Asparagus Soup

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Yield

4-6 servings

Ingredients

  • 2/3 cup raw cashew pieces
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon sweet curry powder
  • 2 pounds asparagus, trimmed and cut into 1-inch pieces
  • 6 cups vegetable broth
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions

  1. Before you begin the rest of the prep work, place the cashews in a small bowl and cover them with very hot water. Set aside.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook until it has softened, 3-5 minutes. Stir in the curry powder and garlic and cook until fragrant, about 1 minute more.
  3. Add the asparagus and broth and bring to a boil, then reduce the heat to low. Simmer uncovered until the asparagus has softened, about 15 minutes. Allow soup to cool slightly.
  4. Rinse the cashews and put them in a blender with a ladle or two of the soup. Blend until completely smooth. Add the remaining soup to the blender (you may have to do this in batches) and puree until smooth and creamy; return to the Dutch oven and heat on medium until warmed through, then season with salt and pepper to taste. Serve with a squeeze of lemon juice.

Notes

If you have time, you can soak the cashews in cold water for 3-6 hours before using them.

Comments

Winnie is so great and I love her attitude towards life! I am definitely guilty of overcomplicating things (and recipes) in my life, when really simple food like this soup can really be the best!

Two things: First, this sounds delicious. Second, and this is a very juvenile thing that I have to say: I want to eat this just to find out what it makes my pee smell like – Come on, curry AND asparagus? What happens? Do the smells cancel each other out, or are they compounded into some completely new, outrageous biological smell that will become instantly familiar to anyone who makes a habit of eating curried asparagus? Science demands that I find out.

This stuff-! Oh my goodness, it is fantastic. We made it yesterday and I’ve already shared the recipe with three people- absolutely fantastic, and so nourishing. Still amazed at how delicious it is, and without anything sinful in it… usually the best soups have a bit of cream, but the cashews here are a delightful substitute. Thank you so much!

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