This lemony asparagus soup is spiced with a touch of curry and gets added richness from “lite” coconut milk and creamy red potatoes. Top it with a dollop of crème fraîche or plain yogurt and serve warm or chilled.
garden fresh asparagus soup
Garden-Fresh Asparagus Soup
Ingredient
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2 tablespoons butter
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2 tablespoons extra-virgin olive oil
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1 medium onion, finely chopped
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½ teaspoon salt
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½ teaspoon curry powder
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¼ teaspoon ground ginger
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Zest and juice of 1 lemon, divided
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2 cups diced peeled red potatoes
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3 cups vegetable broth, or reduced-sodium chicken broth
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1 cup “lite” coconut milk
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2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)
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Freshly ground pepper to taste
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¼ cup crème fraîche or reduced-fat sour cream (see Note)
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1/4 cup finely chopped scallion greens, or fresh chives
Instructions
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Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. Stir in broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until
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the potatoes are tender, about 15 minutes.
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Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.
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Whisk creme fraiche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.