Garden-Fresh Asparagus Soup

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Garden-Fresh Asparagus Soup

Garden-Fresh Asparagus Soup

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.

Serves 6

Prep Time 35 min

Total Time 50 min.

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

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.


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