Wheat free * Dairy free * Gluten free * Paleo *  Vegetarian * Vegan * Parve~~~

So, as happens all too frequently, I just couldn’t resist a bargain bunch of asparagus –    even though I had no particular use for them. I brought them home, put them in the refrigerator (I didn’t put them into a green bag that would have extended the life until I really wanted to use them) and 3 days later they are looking sad.  Soup, of course is the great burial ground of dying vegetables – so I took all the sad things I had in the fridge – 1 pathetic leek, 1 mangy stalk of lemon grass, and the drooping asparagus.  Sounds appetizing, yes??  Unbelievably this is now one of my new favorite soups! In my first recipe test I had red pepper flakes but it made it  pretty spicy  so I eliminated them from the recipe – you may want to include some if you like your soup spicy.  If you can eat dairy – this soup would be yummy garnished with yogurt.

Enjoy!

Lightly Curried Asparagus Soup

Be sure to use the unsweetened canned coconut milk, not the type found in the refrigerator case or in boxes.  If you live cilantro, you can add a few sprigs when you puree the soup.

1 tablespoons coconut or olive oil

1 cup sliced leek (white and light green parts)

1 – 2 cloves garlic, minced

1 teaspoon minced ginger

1 tablespoon curry powder

1 1/2 cups vegetable or chicken broth

1 cup (canned) unsweetened coconut milk

2 cups fresh asparagus pieces (7 ounces)

1/2 cup diced peeled boiling potato

1 bay leaf

2-inch piece lemongrass, optional

1 tablespoon lime juice

Salt to taste, optional

Dukkah, za’atar , chopped cilantro or coconut cream for garnish, optional

In a 2-quart saucepan, heat the oil over medium high heat.  Add the leeks, garlic, and ginger.  Cook stirring until softened

Add the curry powder and cook, stirring until absorbed.

 

Add the broth and coconut milk; bring to a boil  Add the asparagus, potatoes, bay leaf, and lemon grass.  Return to a boil.  Reduce heat and simmer, covered, 25 minutes.

Discard bay leaf and lemon grass.  Using an immersion blender, puree the soup.  Add lime juice and salt, if using.

Spoon into bowls,  garnish with a drizzle of coconut milk or cream

Makes:   4 cups

 

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