Monday, November 14, 2011

curried asparagus soup with caramelized onions and so delicious contest winner

Sweet, browned onions meet sweet Caribbean curry 
This asparagus-based soup is all about assertive flavors, namely a sweet-n-sassy blast of Caribbean curry and toffee-esque caramelized onions.

Curry powders and pastes use various mixtures of local spices to create unique blends of heat and seasoning. Indian curries, for example, often contain fenugreek and mustard seeds, while many Thai curry pastes house a heaping helping of sour Kafir lime leaves. Although you technically could use any curry powder or paste for this dish, I recommend Carribean curry powder. The signature allspice and sweetness elevates and enhances this gentle asparagus base. [We can always get more specific: Caribbean curry powders also vary from island to island, and I'd venture to guess, from grandma to grandma! So I'll just leave it at "Caribbean."]

Caramelized onions are one of the easiest flavor boosters in the world to prepare and liven up just about any dish, from pastas and salads, to soups and entrees. Cooking them over medium heat slowly and methodically is not only meditative; it also teases out the onions inherent sweetness. Plus, the lovely umber color is appropriately autumnal and contrasts nicely against this celadon potage.

Before I share the recipe, it's time to announce the winner of the So Delicious free product coupons. Without further ado....drumroll....congrats to FOOD FUED. Please email me with your address and I'll put your coupons in the mail.

Curried Asparagus Soup with Caramelized Onion

  • 1 large onion, sliced
  • 1 T olive oil
  • Salt
  • 1 large bunch of asparagus, trimmed and roughly chopped [About 3 cups, reserve a few tips for garnish]
  • 2 cups non-dairy milk
  • 2 cups vegetable broth
  • 2 T Caribbean curry powder

Serves 4

In a large soup pot, heat the oil over medium. Add the onions, and cook, stirring now and then, for about 15-20 minutes or until browned. If the onions start to stick, sprinkle them with a bit of salt. This will draw out some moisture. Transfer the onions to another dish and set aside.

You may notice a brown residue branded on the bottom of your dish from the onion cooking process. Do not clean this. This oniony burnish will help flavor your soup.

Add everything else to the soup pot along with about 1/4 cup of the onions. Bring to a boil and then lower to a simmer. Cook for 10-15 minutes or until asparagus is soft. When it's cool enough, puree in a blender or with an immersion blender.

To serve, ladle into bowls, top each dish with 1/4 of the onions and a few asparagus tips.


tweal said...


foodfeud said...

Oh, I'm on it! I emailed you, thanks!
This soup also sounds pretty delectable. Asparagus and curry are not foods I would have thought to combine. Is it very spicy?

urban vegan said...

Yay, FoodFued!

This soup is not spicy, because Caribbean curries tend to be mild. They get their flavor more from sweet spices like allspice. But you could always use less powder if you are not a fan of heat.

mamapasta said...

asparagus in the middle f November? how lucky you are....could i try with canned ones?

urban vegan said...

Mamapasta: Asparagus is in season here in Philadelphia in the spring and in the fall, unlike in France. You could use canned, I suppose, but of course, it won't taste as good.

KG said...

Found a recipe for Jamaican Curry: