Curried Asparagus Soup

One of the spring vegetables I really like is asparagus. I also really like curry, which is basically a combination of spices including cumin, coriander, turmeric, fennel, cinnamon, cloves, and chili. I’ve been making a lot of soups lately, as my family just really likes that style of meal. It’s also less work quite honestly. For this recipe I decided to combine these three elements into something that I call curried asparagus soup.

I spend a lot of my time experimenting with different flavors and one of the things I’ve discovered is that curry powder and asparagus go very well together. Maybe other people have discovered this, but to me it’s new. I also found that adding sour cream to this soup really helps as it adds creaminess and gives it a bright flavor with a bit of tang.

This soup is very creamy, rich, and thick — and full of flavor! You can serve this as a starter for a dinner party or just by itself with a good quality bread. I served this soup to my family with a simple grilled cheese sandwich one time, and with just crackers another time. This was all it took to make a complete and very satisfying meal for my family. It has a wonderful punchy flavor that I hope you will try.



  • 1/4 cup canola oil
  • 1 cup each onion, celery, and carrots cut into medium diced
  • 1 tbsp. minced garlic
  • 1 tbsp. minced seeded jalapeno
  • 1 tbsp. curry powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. salt
  • 2 tbsp. roasted garlic base
  • 4 cup peeled russet potatoes, medium diced
  • 2 cup trimmed asparagus (tips reserved for garnish), cut into cut into 1/2-inch pieces
  • 1/2 cup asparagus tips, 2-inch long, blanched
  • 4 cups water
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 tbsp. lemon juice or more to taste


Heat oil in a large soup pot over medium- heat. Add onion, carrots, and celery, then cook for 5 minutes or until vegetables are soft. Add jalapeno and garlic, cook for one minute, then add curry powder, cumin, garlic base, salt, and pepper. Turn down the heat to low-medium, stir well and cook for another minute.

Add potatoes, stir well, then cook for couple of minutes.

Add water and milk, stir, cover and cook for 20 minutes. Add asparagus, stir, then cover and cook for 5 minutes longer. Turn off the heat, then puree the soup.

Next whisk in the sour cream and lemon juice. Taste for seasoning. Transfer the soup to serving bowls and garnish with the asparagus tips.


Serves 6

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

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