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.
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- ½ teaspoon salt
- ½ teaspoon curry powder
- ¼ 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
- ¼ cup crème fraîche or reduced-fat sour cream (see note)
- 1/4 cup finely chopped scallion greens, or fresh chives