• 50minutes
  • 203calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 2 tablespoons extra-virgin olive oil

  3. 1 medium onion, finely chopped

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon curry powder

  6. 1/4 teaspoon ground ginger

  7. Zest and juice of 1 lemon, divided

  8. 2 cups diced peeled red potatoes

  9. 3 cups vegetable broth, or reduced-sodium chicken broth

  10. 1 cup "lite" coconut milk

  11. 2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)

  12. Freshly ground pepper to taste

  13. 1/4 cup creme fraiche, or reduced-fat sour cream (see Note)

  14. 1/4 cup finely chopped scallion greens, or fresh chives

Instructions Jump to Ingredients ↑

  1. 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 the potatoes are tender, about 15 minutes.

  2. 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.

  3. Whisk crème fraîche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.


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