Vincci Tsui, RD

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Creamy Asparagus Soup

Vincci Tsui

Creamy Asparagus Soup

This vegetarian soup gets its creaminess from coconut milk and starchy potatoes, and is just as delicious heated as it is chilled. For a vegan option, skip the yogurt topping and mix the lemon juice with a bit of oil for a citrusy vinaigrette.

Author: Adapted from EatingWell

Recipe type: Soup

Makes: About 8 cups (2 L)

Ingredients

  • 3 Tbsp (45 mL) olive oil

  • 1 medium onion, chopped

  • ¼ tsp (1 mL) salt

  • 1 tsp (5 mL) mild curry powder

  • 1 tsp (5 mL) freshly grated ginger, or ½ tsp (2 mL) ground ginger

  • Zest and juice of 1 lemon, divided

  • 2 fist-sized red potatoes, peeled and diced (about 2 cups, or 500 mL)

  • 3 cups (750 mL) vegetable broth

  • 1 cup (250 mL) coconut milk

  • 1 bunch asparagus, trimmed and chopped into ½-inch (1 cm) pieces (about 2 cups, or 500 mL) (Optional: Save a few asparagus tips for garnish—see note.)

  • ½ cup (125 mL) plain Greek yogurt

  • ¼ cup (60 mL) freshly chopped green onions or chives

  • Salt and freshly ground pepper, to taste

Instructions

  1. Heat olive oil in Dutch oven over medium-high heat. Add onion and salt, and cook, stirring often, until golden, about 5 minutes.

  2. Add curry powder (and ground ginger, if using), stirring to coat onion. Add ginger, lemon zest and potatoes. Cook, stirring occasionally, until potatoes are browned, about 5 minutes.

  3. Add broth, coconut milk, and asparagus. Bring soup to a boil. Lower heat and simmer, partially covered, until potatoes are tender, about 15 minutes.

  4. Meanwhile, in a small bowl, whisk together Greek yogurt, lemon juice, and green onions or chives. Set aside.

  5. Purée soup using an immersion blender, or in batches in a regular blender, until smooth. Season with salt and pepper, to taste. Garnish with yogurt topping before serving.

Notes

To use the asparagus as garnish, save a few tips from chopped asparagus. Place in a small bowl with a small amount of water and microwave for 20-30 minutes. Alternatively, you can quickly blanche or steam until the asparagus is a more vibrant green and loses its "raw" taste. Let cool slightly and place on top of bowl of soup before serving.