Curried Asparagus Vichyssoise

Ingredients

• 1 sweet onion, chopped (Vidalia, Maui, etc.)
• 1 tablespoon butter
• 2 1/2 teaspoons curry powder
• 1 large carrot, peeled and sliced
• 2 medium red potatoes, peeled and chopped
• 1 lb asparagus, peeled,tough ends snapped off,and then cut into pieces

• 1 (14 ounce) can coconut milk (unsweetened kind)
• 1 cup vegetable broth or chicken broth
• 1 tablespoon soy sauce
• 1/4 cup green onion, sliced very thin
• 1 cup crabmeat, fresh or canned drained and rinsed flaked
• salt and pepper

Directions

1. 1

   Cook the onion in butter in a medium saucepan over low heat for around 6 minutes, stirring occasionally.

2. 2

   Add curry powder and cook for 2 more minutes, stirring frequently.

3. 3

   Add the carrots, potatoes, asparagus, soy sauce, coconut milk and broth to the pan.

4. 4

   The liquid should barely cover the vegetables, so add or subtract broth if necessary.

5. 5

   Bring to the boiling point, then turn down the heat to low.

6. 6

   Cover the pan and simmer for around 45 minutes until the carrots and potatoes are soft.

7. 7

   In batches, puree the soup in a blender.

8. 8

   Next, pour it through a strainer into a bowl to remove all lumps remaining.

9. 9

   Taste the soup for seasoning, adding salt and pepper to your taste preference.

10. 10

    Chill the soup in the refrigerator for at least 3 hours.

11. 11

    Taste soup again, since chilling often reduces the flavor impact.

12. 12

    Pour into 4 shallow bowls.

13. 13

    Spoon 1/4 cup crab meat into the center of each bowl and sprinkle with some sliced green onions.