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Green Curry, Asparagus and Sweet Potato Soup

By 7:22 AM , , ,

This turned out great.


2 Tablespoons of Olive Oil
1 Small Onion Chopped
2 Tablespoons of Garlic
Salt and Pepper to Taste
1 Tablespoon of Green Curry
1 Teaspoon Curry Powder
1 Sweet Potato Peeled and Chopped
1 Bunch of Asparagus - 6 stems set aside
1 Cup of Chicken Stock
1 Cup of Milk


Heat olive oil over medium heat and add garlic until fragrant. Add chopped onion and saute until translucent. Salt and pepper to taste and stir in curry paste and powder. When curry paste is incorporated, add chopped sweet potatoes and stir. Let this cook for about 10 minutes, until sweet potatoes begin to soften about 5 minutes - you might need to add more olive oil. Make sure to stir occasionally to keep from burning.

Chop you asparagus into one inch pieces and add to mixture with chicken stock and milk. Bring to a simmer and let simmer for 10-15 minutes.

Using a hand mixer (or food processor) puree mixture. It will be very thick, but puree until smooth. At this point you'll want to add about 1/2 cup of water - depending on how thick you like you soup.

Return mixture to stove top and reduce heat to medium low. Chop remaining stems of asparagus into one inch pieces and add to soup, letting cook through about 5 minutes.

Keep warm until ready to serve.

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