A Simple Asparagus Soup

In a large soup pan over medium-high heat add the butter and onion. Stir until the onion is well coated, and allow to sauté until translucent, a few minutes. Stir in the potatoes, and cook until completely tender, about 10 minutes - you can add a splash of water to the pan if it seems like a bit of moisture will help. Stir in the curry paste, allow to cook another minute or two, and then add the coconut milk, salt, and water. Bring to a simmer, and add the asparagus. Cook until the asparagus is tender, 2-3 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth.

This next part is important (with any soup) - make any needed adjustments. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. I also like to season this soup with a great big squeeze or lemon or lime juice. Serve topped with whatever you have on hand - I made it this time around with chopped chives and a drizzle of shallot oil, but you can also see a version with grated hard-boiled egg, herbs, crackers, and a touch of crème fraiche. You could just sprinkle a few chopped almonds on top and call it a day.