all-recipes, main-course



  • 2 tablespoons butter (if making it vegan, use Earth balance)

  • 2 tablespoons Southern Olive Green Limonato Fused Olive Oil

  • 1 med onion finely chopped

  • ½ tsp salt, divided

  • ½ tsp curry powder

  • ¼ tsp ground ginger

  • 2 cups diced and peeled red potatoes

  • 3 cups low-sodium vegetable (to make vegan) or chicken broth

  • 1 cup “lite” coconut milk

  • 2 cups ½ inch pieces trimmed asparagus, plus extra tips for garnish

  • 2 large cans artichokes or 2 whole artichokes

  • For roasting artichokes you will need:

    • 2 cloves garlic minced

    • 2 tablespoons Southern Olive Garlic Infused Olive Oil

    • Juice of ½ lemon


  • To roast artichokes in advance, preheat oven 375 degrees F. place garlic / olive oil all over artichokes, cover with foil and roast x 25-30 minutes. If using canned artichokes, can leave foil off.

  • To make the soup, melt the butter and oil in a large saucepan over med heat. Add onion & ¼ tsp salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, lemon zest and potatoes and simmer, stirring occasionally for 5 minutes. Stir in broth, coconut milk, asparagus and artichokes. Bring to a simmer over med heat, cover and continue to cook until the potatoes are tender, about 15 minutes.

  • Puree the soup with an immersion blender or a regular blender until smooth. Use caution when pureeing hot liquids in a blender, may need to do it in batches. Season with remaining ¼ tsp salt and pepper. Garnish with asparagus tips, if desired.

Published in Main Course

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