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.
6 appetizer servings, 1 generous cup each
Active Time: 35 minutes |
Total Time: 50 minutes
2 tablespoons butter
2 tablespoons 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
1/4 cup crème fraîche, or reduced-fat sour cream (see 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, 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 crème fraîche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.
Per serving :
13 g Fat;
6 g Sat;
4 g Mono;
14 mg Cholesterol;
19 g Carbohydrates;
4 g Protein;
3 g Fiber;
444 mg Sodium;
154 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 2 1/2 fat
Tips & Notes
Note: Crème fraîche is a tangy, thick, rich cultured cream commonly used in French cooking. Find it in the dairy section of large supermarkets, usually near other specialty cheeses. Sour cream can be used as a substitute, or you can make your own lower-fat version by combining equal portions of reduced-fat sour cream and nonfat plain yogurt.