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. Source: EatingWell Soups Special Issue April 2016

Ellen Ecker Ogden
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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  • 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.

Tips

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.

Nutrition Facts

181 calories; 12.1 g total fat; 5.3 g saturated fat; 10 mg cholesterol; 251 mg sodium. 456 mg potassium; 15.1 g carbohydrates; 2.3 g fiber; 3 g sugar; 5.2 g protein; 426 IU vitamin a iu; 14 mg vitamin c; 36 mcg folate; 29 mg calcium; 2 mg iron; 21 mg magnesium;

Reviews (8)

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8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/23/2020
Delicious!! I used veggie broth, sweet potatoes, and fresh grated ginger (a good portion for some heat!) When I told my husband what I was making he shrugged and was meh, but the smell must have sparked interest because he had 2 bowls. Definitely adding into my recipe rotation! Read More
Rating: 5 stars
04/18/2017
I would call this more Potato and Asparagus Soup but it was really good. The only changes I made: - I used the whole can of Lite Coconut Milk. Because come on the rest of the can would be thrown away otherwise. - I substituted tarragon for the chives - because that's what I had and tarragon and asparagus are just made for each other. This soup with a couple of slices of good sourdough bread made for a very satisfying meal. Read More
Rating: 5 stars
01/09/2014
Delish! This soup was delish! Just creamy enough and the flavors blended delightfully. It tasted garden fresh. Great served hot or cold. Be careful not to drizzle to much cream sauce- just enough is awesome but too much and it's super tangy. This soup is filling so it's good from an appetizer to main course. Spice it up a little with toppings- cheese fresh herbs olives and bacon bits add a nice touch. Pros: fresh yummy healthy filing Read More
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Rating: 5 stars
11/17/2011
OMG Delicious!! I followed the recipe exactly except that I used plain yogurt in place of the sour cream/creme fraiche. It was wonderful and lemony with the texture of a light potato soup. Easy to make though an immersion blender was a huge help. Highly recommended. Pros: simple fresh Read More
Rating: 5 stars
11/17/2011
Delicious! I made this for dinner one night and it was absolutely perfect! Not too heavy and not too light - exactly what I needed. While cooking I questioned a few of the ingredients as they seemed an odd bunch but the flavors meshed really well together. I was actually pleasantly surprised. I ended up not using any lemons (didn't have any on hand) and it still came out very well. I'm sure it'd taste just as good with the lemon tang as well. Read More
Rating: 5 stars
10/30/2011
I filled out a review last year but apparently they've done away with the old... THIS SOUP IS AMAZING. I was actually dreaming about it this morning when I woke up and realized "Hurray it's asparagus season!!!" This is easy wonderful and even though it's green my hubby said "Wow I feel like I'm in a restaurant right now. Keep this one on the menu." Read More
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Rating: 5 stars
10/30/2011
Easy and tasty. Definitely better with the sour cream or creme fraiche. Nice starter soup. Read More
Rating: 5 stars
10/30/2011
Absolutely wonderful. Complex but subtle flavors that blend together to create a divine soup. I double the recipe for our family of 4 and we have just enough leftovers for a few lunches. YUM! I used Penzey's Sweet Curry powder which is a wonderful complement to this dish...it's unlike any blends I've found in the store! Read More
Rating: 5 stars
10/29/2011
I made this last night and loved it. My daughter in law wants me to make it for Thanksgiving and I will but will change the broth from chicken to veggie because she's a vegetarian. It's just as delicious for lunch the next day. Read More