Ingredients

• 2 tablespoon butter
• 2 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground ginger
• Zest and juice of 1 lemon, divided
• 2 cups diced peeled red potatoes
• 3 cups vegetable broth, or reduced-sodium chicken broth
• 1 cup “lite” coconut milk
• 2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)
• Freshly ground pepper to taste
• 1/4 cup crème fraîche, or reduced-fat sour cream (see Note)
• 1/4 cup finely chopped scallion greens, or fresh chives

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Cooking Directions

Step 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.

Step 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.

Step 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.