Curried Asparagus Soup
2 lbs asparagus
1 medium onion, chopped
1 clove garlic, chopped
1 T. canola or vegetable oil
2 russet potatoes, peeled and cubed
1 C cream (optional)
2 T curry powder
2 T brown sugar
2 T peanut butter
1 can coconut milk
2 C broth of your choice
salt and pepper to taste
Snap asparagus at tender point. Saute asparagus, onion, and garlic in canola oil in a large soup pot, about 5 - 8 minutes, then add potatoes. Stir in curry, brown sugar, and peanut butter, and cook until fragrant. Add coconut milk and broth, and cook until potatoes are tender, about 15 minutes.
Puree in batches in blender. Return to pot, add cream if you desire, and heat just until hot, but do not boil. Season to taste, adding more curry as needed.
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