Curried Asparagus Soup

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  • 1/8 Cup Raw Cashew Pieces
  • 1 Tbsp Olive Oil
  • 1 Large Onion
  • 2 Garlic Cloves
  • 1 Tbsp Sweet Curry Powder
  • 2 Pound Asparagus
  • 6 Cups Vegetable Broth
  • Salt & Pepper To Taste
  • Lemon Wedges


1. Before you begin the rest of the prep work, place the cashews in a small bowl and cover them with very hot water. Set aside.

2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook until it has softened, 3-5 minutes. Stir in the curry powder and garlic and cook until fragrant, about 1 minute more.

3. Add the asparagus and broth and bring to a boil, then reduce the heat to low. Simmer uncovered until the asparagus has softened, about 15 minutes. Allow soup to cool slightly.Rinse the cashews and put them in a blender with a ladle or two of the soup. Blend until completely smooth.

4. Add the remaining soup to the blender and puree until smooth and creamy; return to the Dutch oven and heat on medium until warmed through, then season with salt and pepper to taste. Serve with a squeeze of lemon juice.

Nutritional Facts


Calories400 Kcal
Total Fat30 g
Total Carbohydrates26 g
Protein11 g