Asparagus Soup with Vadouvan Curry

This light and bright soup from Chef Ludo Lefebvre highlights just picked spring asparagus. The delicate vegetable is balanced with creamy yogurt and briny preserved lemons, along with Vadouvan curry spice. Vadouvan is a French interpretation of a curry spice blend that includes shallots, garlic, fenugreek, curry leaves, Kaffir lime and more. If you can’t find Vadouvan, feel free to substitute your favorite madras curry powder.

3 tablespoons olive oil

1 yellow onion, diced

2 cloves garlic, minced

1 1/2 tablespoons fresh ginger, peeled and minced

2 tablespoons Vadouvan curry spice

2 bunches asparagus, cleaned and diced (approximately 4 cups diced)

1 cup full fat Greek yogurt

1 small preserved lemon, pulp and peel separated

Kosher salt

Freshly ground black pepper

Fresh mint leaves

Heat olive oil in a stockpot over medium heat. Add the onion, garlic, and ginger. Sweat until fragrant, about 1-2 minutes, stirring frequently so vegetables do not brown. Add the Vadouvan spice and stir until fragrant, about 1 minute.

Add the asparagus to the pot and cook for about a minute longer. Lower the heat and add the yogurt. Stir for about 1 minute to combine and then cover with about 4 cups of cold water. Add the pulp of the preserved lemon and bring to a simmer. Continue cooking until the asparagus is al dente and season to taste with salt and pepper.

Transfer the soup to a blender in batches, and puree until smooth. Taste again and adjust seasoning if needed. Serve the soup immediately garnished with preserved lemon peel slices, fresh mint leaves, and a drizzle of olive oil.