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Curried asparagus and kaffir lime soup | by Doug Beckers
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Curried asparagus and kaffir lime soup



1 large potato. I used a large pink-skinned Desiree potato

1 large spanish onion

320g (12 oz) of asparagus spears

Olive oil

2 heaped teaspoons of Curry Powder

2 cups of milk (I used skim milk)

2 cups of vegetable stock (I used 2 heaped teaspoons of vegetarian powdered stock dissolved in hot water)

sour cream

4 kaffir lime leaves

cracked pepper



Wash potato, do not peel off skin, cut onto 12mm (half inch) cubes.

Dice onion.

Cut off hardened ends of aspapragus and cut off tips to about 5cm long and set aside. Cut remaining aspapragus into 25mm lengths.

Add a small amount of Olive oil into saucepan and cook onion until clear, add curry powder and add potato and stir constantly for about 1 minute on medium heat. Add vegetable stock and simmer until potato is soft. Add aspapragus and simmer for a further 2 minutes.

Blend entire mixture until smooth. Return blended mixture to saucepan and add milk and kaffir lime leaves, allow to slightly simmer for 1 minute, do not boil.

At the same time, simmer asparagus tips in water and ensure they are not overcooked.

Serve soup into bowls, add a blob of sour cream and add drained aspapragus tips to top of sour cream. Spinkle with cracked pepper and serve with crusty toast.


Curry Powder recipe

1 part ground cardamon

2 parts ground cumin

4 parts ground dried chillies

4 parts ground mustard seeds (brown or yellow)

4 parts tumeric

8 parts dried coriander


Recipe based on Curried asparagus soup on

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Taken on March 1, 2014