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    Oh My Veggies » Vegan Recipes » Vegan Soups & Stews

    Curried Asparagus Soup

    Published: Apr 10, 2014 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print 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.

    Curried Asparagus Soup Recipe

    Curried Asparagus Soup

    A simple spring soup that makes the most of fresh asparagus.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Course: Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: asparagus soup recipe, Curried Asparagus Soup
    Servings: 4 -6 servings
    Calories: 231kcal
    Author: Oh My Veggies

    Ingredients

    • ⅔ 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
    US Customary - Metric

    Instructions

    • 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.
    • 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.
    • 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.
    • 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.

    Nutrition

    Calories: 231kcalCarbohydrates: 24gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 1419mgPotassium: 669mgFiber: 6gSugar: 10gVitamin A: 2481IUVitamin C: 15mgCalcium: 79mgIron: 7mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Eggs Benedict with Avocado and Roasted Red Pepper
    This Week’s Meatless Meal Plan | 04.14.14 »

    Vegan Recipes, Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes, Vegetarian Soups & Stews 30 minutes or less, asparagus, gluten-free, soup, spring

    Reader Interactions

    Comments

    1. Anele @ Success Along the Weigh says

      April 10, 2014 at 9:04 am

      I'm going to look for hamster socks in Japantown in a few weeks now. 🙂

      I bet grilling the asparagus would give a great taste to this too. See...obsessed with grilling asparagus.

      Reply
      • Kiersten Frase says

        April 10, 2014 at 3:23 pm

        Everyone needs a pair of hamster socks. Or several. (I might have several.)

        Reply
    2. JulieD says

      April 10, 2014 at 11:29 am

      Love this soup...super simple and pretty much anything curried I love!

      Reply
    3. dishing up the dirt says

      April 10, 2014 at 12:03 pm

      I love asparagus soup in the springtime! I haven't ever thought to add a curry twist to it. Yum!

      Reply
      • Kiersten Frase says

        April 10, 2014 at 3:22 pm

        The first time I made this, I wasn't totally sure if asparagus would work with curry powder, but it does! 🙂

        Reply
    4. [email protected] Beard and Bonnet says

      April 10, 2014 at 1:00 pm

      I adore Winnie and am so excited to see you review her book! I am definitely going to have to make this soup!!

      Reply
    5. Katie @ Produce on Parade says

      April 10, 2014 at 1:04 pm

      What a lovely, perfectly spring-like soup! Asparagus has been on my mind! 🙂

      Reply
    6. Winnie says

      April 10, 2014 at 1:41 pm

      I love the idea of this soup and thank you bunches for the kind words about my book. xoxo

      Reply
      • Kiersten Frase says

        April 10, 2014 at 3:21 pm

        Of course! Thanks again for sending it my way. 🙂 It's a great read!

        Reply
    7. Hannah @ CleanEatingVeggieGirl says

      April 10, 2014 at 1:41 pm

      I have been so excited that asparagus is back in season...so, naturally, I get SUPER excited whenever I see a new recipe that uses it! This sounds fantastic 🙂

      Reply
      • Kiersten Frase says

        April 10, 2014 at 3:20 pm

        Yes, I have been loving all of the asparagus recipes on food blogs lately too! 🙂

        Reply
    8. Grace @ Earthy Feast says

      April 10, 2014 at 3:44 pm

      Beautiful springtime soup! Oh and actually thinking about what your eating instead of rushing off to the next thing is something I really need to work on.

      Reply
      • Kiersten Frase says

        April 13, 2014 at 8:25 pm

        Usually I'm reading or responding to emails or doing something else to occupy my mind when I eat. I start getting twitchy if I'm not multi-tasking. 🙂

        Reply
    9. Joanne says

      April 11, 2014 at 6:54 am

      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!

      Reply
      • Kiersten Frase says

        April 13, 2014 at 8:23 pm

        I am guilty over overcomplicating just about everything in my life. 🙂 It's not the best habit to have!

        Reply
    10. Peri's Spice Ladle says

      April 16, 2014 at 1:24 pm

      Asparagus soup is delicious...but add a touch of curry and you've got magic! Great idea and a must try...

      Reply
    11. that guy says

      June 11, 2016 at 3:29 pm

      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.

      Reply
    12. Pauline West says

      December 17, 2017 at 12:23 pm

      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!

      Reply
      • Katie Trant says

        December 19, 2017 at 7:41 am

        Glad you enjoyed this soup as much as we do, Pauline!

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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