Garden-Fresh Asparagus Soup

Garden-Fresh Asparagus Soup

8 Reviews
From: EatingWell Soups Special Issue April 2016

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 6 servings

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Original recipe yields 6 servings
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  • 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 ½-inch pieces trimmed asparagus, (about 1 bunch)
  • Freshly ground pepper to taste
  • ¼ cup crème fraîche or reduced-fat sour cream (see Note)
  • ¼ cup finely chopped scallion greens, or fresh chives


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  • Ready In

  1. Melt butter and oil in a large saucepan over medium heat. Add onion and ¼ 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
  2. the potatoes are tender, about 15 minutes.
  3. 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 ¼ teaspoon salt and pepper.
  4. Whisk creme fraiche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.
  • 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 information

  • Serving size: 1 generous cup
  • Per serving: 181 calories; 12 g fat(5 g sat); 2 g fiber; 15 g carbohydrates; 5 g protein; 36 mcg folate; 10 mg cholesterol; 3 g sugars; 0 g added sugars; 426 IU vitamin A; 14 mg vitamin C; 29 mg calcium; 2 mg iron; 251 mg sodium; 456 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 vegetable, 2½ fat

Reviews 8

April 18, 2017
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By: Stardust
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.
January 09, 2014
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By: EatingWell User
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
November 17, 2011
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By: newkanuck
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
November 16, 2011
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By: EatingWell User
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.
October 07, 2010
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By: EatingWell User
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.
May 24, 2010
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By: EatingWell User
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's unlike any blends I've found in the store!
April 25, 2010
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By: carynrybs
Easy and tasty. Definitely better with the sour cream or creme fraiche. Nice starter soup.
April 19, 2010
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By: EatingWell User
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."
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