Asparagus Curry Soup

Feeling frugal? I was the other day. . .I cleaned two bunches of lovely spring asparagus, trimmed off the tough ends, and gazed at the pile of nutritious trimmings headed towards my compost pile. I simply couldn't toss them!

A few basic ingredients transformed the scraps into a lovely pureed soup. Try some of this while asparagus is still in season!


Asparagus Curry Soup
2 T olive oil
2 bunches asparagus bottoms, chopped into 1/4" lengths
one medium onion, diced
2 garlic cloves, minced
4 cups homemade turkey or chicken bone broth
     (of course, store-bought broth would do)
1 t. curry powder
1 to 2 T curry paste (I like Thai Kitchen Red Curry Paste)
1/2 t. salt (or to taste)
1/4 t. pepper
1 13.5-oz can coconut milk

Wash asparagus well. One stalk at a time, bend several stalks until they break -- it will naturally break where the tough end meets the tender stalk. Trim entire bunch to this length. Set aside the good, upper ~2/3 tip end for another purpose, and chop the remaining lower stalks into 1/4" lengths.

In a large saucepan, sautee diced onion and asparagus ends in olive oil until onion is translucent, or perhaps slightly browned. Sautee minced garlic during the final minute.

Add turkey stock, curry paste, curry powder, salt and pepper and simmer for 20 minutes. Puree soup in a Vitamix blender until smooth. Add coconut milk to blender and blend until combined. Adjust seasoning to taste.