Curried Spring Asparagus Soup Recipes

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CURRIED ASPARAGUS SOUP



Curried Asparagus Soup image

A simple spring soup that makes the most of fresh asparagus.

Provided by Oh My Veggies

Categories     Side Dish

Time 30m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 231 kcal, Sugar 10 g, Sodium 1419 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 24 g, Fiber 6 g, Protein 9 g, UnsaturatedFat 10 g, ServingSize 1 serving

CREAMY GINGER-ASPARAGUS SOUP



Creamy Ginger-Asparagus Soup image

Creamy is front and center in the recipe title and it is certainly earned, but this silky vegan soup takes an alternative route from the usual dairy-based add-ins to get there. The secret ingredients that create the creamy texture are probably already in your pantry: starchy russet potatoes and heart-healthy olive oil. Aromatics like cilantro, shallot, and ginger are blended in to punch up the flavor; and while you won't be able to taste it, baby spinach gives the soup its vibrant green color.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 9

2 tablespoons plus 1/4 cup extra-virgin olive oil, plus more for serving
1 shallot, chopped
1 tablespoon minced fresh ginger
1 russet potato, peeled and chopped (1 1/2 cups)
Kosher salt and fresh ground pepper
1 1/2 pounds asparagus, ends trimmed, stalks chopped (3 cups)
1 cup packed cilantro leaves (from about 1 large bunch)
2 cups packed baby spinach
Lemon wedges, for serving

Steps:

  • Heat 2 tablespoons oil in a large pot over medium heat until shimmering. Add shallot and ginger and cook until softened, 4 to 5 minutes. Add potato and 4 cups water. Season with salt and pepper and simmer until potatoes are just tender, 5 to 6 minutes.
  • Add asparagus and continue to simmer until vegetables are tender, 8 to 10 minutes more. Reserve one cup liquid from pot and transfer the rest of the mixture to a blender; let cool slightly.
  • Add cilantro and spinach to blender and purée until smooth, adding reserved broth as needed for desired consistency. Return soup to pot and stir in remaining 1/4 cup oil. Season with salt and pepper and serve warm or chilled, with a drizzle of oil, more pepper, and lemon wedges on the side.

CURRIED ASPARAGUS



Curried Asparagus image

Make and share this Curried Asparagus recipe from Food.com.

Provided by Evie3234

Categories     Vegetable

Time 12m

Yield 2 serving(s)

Number Of Ingredients 5

1 bunch fresh asparagus
1 small red onion, chopped fine
1/4 cup sour cream
1/4 teaspoon curry powder
2 tablespoons chopped salted peanuts

Steps:

  • Heat 1 inch salted water in medium pot, bring to boil.
  • Add asparagus and onion.
  • Heat to boiling; reduce heat.
  • Simmer uncovered 3 minutes.
  • Cover and simmer about 4 minutes longer or until tender-crisp; drain.
  • Set aside.
  • Heat sour cream and curry powder in same saucepan, stirring constantly,until warm;fold into asparagus.
  • Sprinkle with peanuts.

CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB



Curried Cream of Asparagus Soup With Crab image

I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.

Provided by Marla Swoffer

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb asparagus, ends trimmed, coarsely chopped
1 small onion, coarsely chopped
1 potato, diced
8 ounces surimi or 8 ounces imitation crabmeat, broken into small pieces
1 cup chicken broth
1 cup milk
1 tablespoon flour
3 tablespoons butter (or Smart Balance)
1 tablespoon garlic powder
1 tablespoon yellow curry powder
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper
1 teaspoon salt
1 dash Worcestershire sauce

Steps:

  • Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
  • When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
  • Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
  • Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
  • Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
  • Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
  • Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.

Nutrition Facts : Calories 274.7, Fat 12.3, SaturatedFat 7.2, Cholesterol 48.5, Sodium 966.4, Carbohydrate 26.9, Fiber 4.6, Sugar 3.4, Protein 16.7

ASPARAGUS CURRY



Asparagus Curry image

Make and share this Asparagus Curry recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 bunch asparagus
4 carrots
4 -5 medium potatoes
3 tablespoons roasted chana dal powder (ground dried chickpeas)
2 tablespoons dry coconut powder
1 -2 tablespoon chili powder
2 tablespoons oil
1/2 tablespoon mustard seeds
1/2 tablespoon Urad Dal
1 tablespoon jeera powder (ground cumin)
curry leaf
coriander
salt
1 pinch turmeric

Steps:

  • Chop asparagus, carrots and potato into 1/2 inch pieces.
  • Take a non-stick pan and put it on medium flame.
  • Add oil and other seasonings like mustard seeds and jeera and curry leaves.
  • Now add carrots and potatoes first.
  • Add turmeric and mix them all properly and close the lid.
  • After few minutes stir by adding salt and put the lid on again for a minute.
  • Add chopped asparagus and stir them all and close the lid to allow them cook.
  • After a few minutes check if all ingredients are cooked.
  • Then reduce stove to low and add roasted chana dal powder and dry coconut powder and chili powder.
  • Stir them all and close lid for a few minutes and switch off the stove.
  • Garnish with chopped coriander.
  • Goes well with rice, Chapathi, Dosa.
  • Also can use this in sandwiches and is very healthy.

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