- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1/2 teaspoon salt, divided
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground ginger
- 1 lemon, zested and juiced
- 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
- Freshly ground pepper to taste
- 1/4 cup creme fraiche or reduced-fat sour cream (see Ingredient Note)
- 1/4 cup finely chopped scallion greens or fresh chives
- 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, to blend the flavors, 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.
- 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.
- Whisk creme fraiche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.