Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Wednesday, April 10, 2013

Garden Asparagus Soup

I totally love soup.  This asparagus soup is a kind of Thai twist on a classic favorite.  It makes a fantastic start to your dinner - or add some cooked chicken to it and serve with crusty Italian bread and you've got a wonderful meal!

Garden Asparagus Soup


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 meium onion, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon red curry powder
  • 1/4 teaspoon ground ginger
  • Zest and juice of 1 lemon
  • 2 cups red potatoes, peeled and diced
  • 3 cups chicken broth
  • 1 cup lite coconut milk
  • 2 cups asparagus, trimmed and cut to 1/2-inch pieces
  • Freshly ground pepper to taste


Melt butter with oil in large saucepan.  Add onion and salt and saute over medium heat until the onions are golden.

Stir in curry powder, ginger, lemon zest and potatoes, and simmer, stirring occasionally for about 5 minutes.

Stir in broth, coconut milk, lemon juice and asparagus.  Bring to a simmer over medium heat and continue to cook until the potatoes are tender, about 15 minutes.

Watch out for sneaky coconut milk thieves.

Puree soup in a food processor in batches {you could also use a blender or an immersion blender for this step} until smooth.  Return the soup to the saucepan and bring to a simmer.

Season with remaining salt and add pepper to taste.  Serve hot with a bit of creme fraiche or sour cream.


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1 comment:

  1. The color of that soup is really striking!