Thai Green Curry Soup

Green curry paste is an anti-inflammatory, pro-digestion powerhouse.

Ingreadient

• 1 lb. asparagus, trimmed
• 2 Tbsp. coconut oil, divided
• 1 small onion, chopped
• 1 1-in. piece ginger, peeled and chopped
• 4 c. low-sodium vegetable broth
• 1 13.5-oz. can light coconut milk
• 1 Tbsp. Thai green curry paste
• 5 oz. spinach
• 10 oz. frozen peas, thawed, divided
• kosher salt
• pepper
• 1 c. sugar snap peas, trimmed and halved
• mint leaves, for topping

Direction

1. Cut 2 in. off tops of asparagus and set aside; coarsely chop stalks.
2. Heat 1 tbsp. oil in medium pot on medium. Add onion, ginger, and asparagus stalks and sauté until just tender, 5 min.
3. Add broth, coconut milk, and curry paste. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 8 min. Add spinach and half of peas; cook until spinach wilts.
4. Remove from heat. With immersion blender (or standard blender, in batches), puree soup until very smooth; season with 1/2 tsp. each salt and pepper.
5. Cut reserved asparagus tops into 1-in. pieces. Heat remaining tbsp. oil in skillet on medium-high. Add asparagus, sugar snap peas, and remaining peas and sauté until just tender, about 3 min. Serve topped with vegetables and mint.