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Can you believe there wasn’t a single asparagus recipe here?! Introducing Green Curry Asparagus Soup!
Since asparagus season is coming to an end, I thought it was time to use this delicious and nutritious vegetable. And what better way to use them than in a spicy and comforting soup? Because soups are not only to be eaten in the winter, at least in my book.
This green and spicy asparagus soup, or should I say cream, comes together in less than 30 minutes. It’s rich, thick, and so creamy! The heat of green chilies hits your taste buds first, then comes the delicate flavor of asparagus, and finally, a very subtle coconut flavor. Let’s start!
This recipe starts with garlic, shallot, and green curry paste that are cooked until fragrant.
I used only one teaspoon of green curry paste as it’s very spicy and flavorful. I made the mistake of using two teaspoons on my first test, and it came out so spicy it was impossible to taste the asparagus, so use green curry paste wisely. One teaspoon is just the right amount for me, it adds a deeper flavor and some heat without covering the flavor of the asparagus. If you don’t like things spicy, I would recommend using only half a teaspoon.
Next, add the diced green asparagus and sautée for 5 minutes. As with most soups, sauteing the veggies first improves the flavor and brings some sweetness.
To make the soup richer and creamier, cook the asparagus in full-fat coconut milk for 7-8 minutes or until soft. Finally, blend everything, adjust seasonings if needed, and serve!
I’m in love with this soup. It’s super quick to prepare, packed with flavor, and comforting. You can serve this soup as is or add your favorite toppings for a more substantial meal. I served it with quinoa, sautéed asparagus, and toasted pine nuts!
Let me know in the comments if you try this recipe!
Easy Green Curry Asparagus Soup
Ingredients
- 1 tbsp oil
- 1 shallot diced
- 1 clove of garlic minced
- 1 tsp green curry paste
- 1 pound raw green asparagus
- 1 and 1/2 cup coconut milk
- 1/2 cup water
- 1/2 tsp salt
- 1/8 tsp ground pepper
- 1 tsp nutritional yeast
Instructions
- Heat the oil in a large skillet over medium heat. Once hot, add the shallot, garlic, and green curry paste. Cook for 3-5 minutes, or until shallots are soft and golden brown.
- In the meantime, dice the asparagus into 1-inch pieces and rinse them under cold water. Add to the skillet and cook for 5 minutes, stirring regularly to prevent sticking.
- Pour in the coconut milk, water, salt, and ground pepper. Cover and let simmer over medium heat fo 7-8 minutes, or until the asparagus are soft.
- Transfer to a blender, add the nutritional yeast and blend on high speed until smooth and creamy. Taste and adjust salt if needed. Serve hot topped with toasted pine nuts, some quinoa, and optionally some sautéed asparagus.
- The soup will keep for up to 3 days in the refrigerator.
Notes
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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This looks beyond delicious and so good for us too. Thanks for sharing, Thomas.
Thank you Angie!
I saw the recipe on my Instagram feed yesterday afternoon, tried it yesterday night for dinner. SUPER easy and absolutely DELICIOUS, everyone loved it. I will definitely make it again and again! I’m a big fan of your blog and each time I pay you a visit I stay for 20-30 more minutes than I expected, browsing your awesome recipes. Congratulations and keep up the good job! 🙂 Cheers from Chicago!
I’m so glad to hear you liked this recipe Delphine! Merci pour ton retour et content que le blog te plaise 🙂
I am going to make this green curry asparagus soup, and am wondering about the nutritional yeast? Why?
Thank you!
Just for a bit more flavor and umami!
Well done, Thomas! This soup is amazing! My curry paste isn’t very spicy, so I added a pinch of cayenne pepper to compensate. Otherwise, it was perfect. Thank you for your creative recipes!
My rating didn’t show up, but it’s 5 stars!
Thanks 😉
Glad to hear you liked it Stephanie! Thanks for the feedback!
This is really a beautiful soup. So simple and refined. None of the flavors fight with each other. I added a little bit of lime juice for acidity, and made a quick asparagus stock with the leftover stems to sub for the water. Really fabulous and balanced. Thanks for the inspiration.
Thanks for your feedback Matt, I’m so happy you liked it! 😉
Cette crème est tout à fait délicieuse! Les ingrédients sont bien balancés; absolument rien à ajouter… qu’à déguster!
Merci pour ton retour Lucie! 🙂
I’m literally salivating I’m getting the ingredients tomorrow!
Awesome!