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 Reduced-fat sour cream
1/4 cup finely chopped scallion greens, or fresh chives
Directions
Step1:
Melt butter and oil in a large saucepan over medium heat.
Add onion and 1/4 teaspoon salt and cook, stirring often, until golden.
Step2:
Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes.
Step3:
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.
Step4:
Puree the soup with a regular blender (in batches) until smooth.
Season with the remaining 1/4 teaspoon salt and pepper.
Step5:
Whisk sour cream, lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.
Enjoy!
Nutrition Facts
181 Calories
12g Fat
15g Carbs
5g Protein
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