Creamy Ginger-Asparagus Soup

Creamy Ginger-Asparagus Soup recipe
Photo: Chris Simpson
Prep Time:
25 mins
Total Time:
55 mins

Creamy is front and center in the recipe title and it is certainly earned, but this silky vegan soup takes an alternative route from the usual dairy-based add-ins to get there. The secret ingredients that create the creamy texture are probably already in your pantry: starchy russet potatoes and heart-healthy olive oil. Aromatics like cilantro, shallot, and ginger are blended in to punch up the flavor; and while you won't be able to taste it, baby spinach gives the soup its vibrant green color.


  • 2 tablespoons plus ¼ cup extra-virgin olive oil, plus more for serving

  • 1 shallot, chopped

  • 1 tablespoon minced fresh ginger

  • 1 russet potato, peeled and chopped (1 ½ cups)

  • Kosher salt and fresh ground pepper

  • 1 ½ pounds asparagus, ends trimmed, stalks chopped (3 cups)

  • 1 cup packed cilantro leaves (from about 1 large bunch)

  • 2 cups packed baby spinach

  • Lemon wedges, for serving


  1. Heat 2 tablespoons oil in a large pot over medium heat until shimmering. Add shallot and ginger and cook until softened, 4 to 5 minutes. Add potato and 4 cups water. Season with salt and pepper and simmer until potatoes are just tender, 5 to 6 minutes.

  2. Add asparagus and continue to simmer until vegetables are tender, 8 to 10 minutes more. Reserve one cup liquid from pot and transfer the rest of the mixture to a blender; let cool slightly.

  3. Add cilantro and spinach to blender and purée until smooth, adding reserved broth as needed for desired consistency. Return soup to pot and stir in remaining 1/4 cup oil. Season with salt and pepper and serve warm or chilled, with a drizzle of oil, more pepper, and lemon wedges on the side.

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