From Morning Glory Farm, and the Family that Feeds an Island
Serves 4
2 lbs asparagus
1 med. onion, chopped
1 clove garlic, minced
1 Tbls. canola or other vegetable oil
2 russet potatoes, peeled and cubed
2 Tbls. curry powder
2 Tbls. brown sugar
1 can coconut milk
about 1 qt. or 3 c. organic chicken broth (or vegetable optional)
Kosher or sea salt and freshly ground black pepper, to taste
Snap asparagus at tender point. Saute asparagus, onion, and garlic in canola oil in a large soup pot, about 5 to 8 minutes. Add potatoes. Stir in curry and brown sugar and cook until fragrant. Add coconut milk and broth, and cook until potatoes are tender, about 15 minutes.
Puree until smooth in batches in a blender. Return to pot, heat just until hot, but do not boil. Season to taste.
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