Soup madness continues: Green curry and coconut asparagus soup

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Amidst my continuing and eternal baking activities, I have succumbed to a kind of soup-making mania.

Green Curry and Coconut Asparagus soup

1 yellow onion, chopped and sautéed for about five minutes in about a tbsp of vegetable oil

Add 1 tsp or so of chili powder (I went a bit too crazy on this; cut back a bit if you don't want it too spicy)
and
1 tbsp green curry paste
and
about 20 stalks of asparagus, cleaned and chopped

Cook all together for about one minute (until the curry is fragrant)

Mix in about half a liter of vegetable stock

Bring to a boil and then let simmer (reduce heat) until the asparagus is tender.

Use a stick blender (or dump your mixture into a standing blender if that’s all you’ve got) to puree the whole thing to your desired consistency. Return to the pan to reheat, adding about as much coconut milk as you like to reach the flavor and texture you prefer. Also add salt, pepper or lime juice at this point, if you want.

A cup of soup in a Christmas cup (I just saved it from destruction at an ex-boyfriend's house!)

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