This is so yummy and versatile. I first ate it hot, as soon as it was ready, but then had it for several lunches, cold. Mmmmmmmmmm! I like spice, so this recipe hits all those hot notes, but the pepper can easily be halved or cut out entirely.
Exactly as I cooked it:
3 pounds fresh asparagus, rough ends trimmed and discarded, the rest cut up into 1 " chunks
3 medium baking potatoes, peeled and cut into small dice
2 vegetable bouillon cubes
2 red Thai peppers (hot) stem removed, roughly cut into pieces (optional)
enough water to cover
1-2 teaspoons mild curry powder
Bring everything (except the curry powder) to a strong simmer and cook for 7-8 minutes, until the asparagus and potatoes are tender. Then use an immersable blender and puree soup (you could also use a blender or food processor). Sprinkle in curry powder to taste and season with salt. Taste and season again, if desired.
If you do not like things too hot, either reduce the number of chilis to 1 or negate completely. If you can't find Thai chilis you can use hot curry powder (rather than mild) instead.
Change the amount by using this general formula: 1 pound asparagus plus one baking potato, covered with water and seasoning with curry powder, vegetable bouillon cube and a bit of salt.
I drank this soup by the mugful for days...