Curried Asparagus Soup
Ingredients
-
⅔
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
-
to taste
salt and pepper
-
for serving
lemon wedges
Instructions
- Soak the cashews in hot water and set aside.
- Heat olive oil in a Dutch oven and cook the onion until softened.
- Add curry powder and garlic, cooking until fragrant.
- Stir in asparagus and broth, bring to a boil, then simmer until asparagus is tender.
- Cool the soup slightly, then blend with rinsed cashews until smooth.
- Return blended soup to the pot, heat through, and season with salt and pepper.
- Serve with a squeeze of lemon juice.
Nutrition Facts (estimated)
Servings
4-6
Calories
231
Total fat
13g
Total carbohydrates
24g
Total protein
9g
Sodium
1419mg
Cholesterol
0mg
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