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.

Makes 6 appetizer servings, 1 generous cup each

ACTIVE TIME: 35 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

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
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
1/4 cup crème fraîche or reduced-fat sour cream (see Note)
1/4 cup finely chopped scallion greens or fresh chives

1. 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.
2. 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.
3. Whisk crème fraîche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.

NUTRITION INFORMATION: Per serving: 203 calories; 13 g fat (6 g sat, 4 g mono); 14 mg cholesterol; 19 g carbohydrate; 4 g protein; 3 g fiber; 444 mg sodium; 154 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Vitamin A (20% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 2 1/2 fat

TIP: 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.

Delicious and very easy. I used equal parts no-fat Greek yogurt and reduced fat sour cream instead of the creme fraiche. Served it as first course at a dinner party and everyone scraped the bottom of their bowls. My 8 year old daughter helped make it, and even she liked it! Truly a keeper.

Rachel, Sumit, NJ

I made this for my soup course for Easter dinner last year. Everyone loved it. Very interesting and well blended taste combinations. I've been recommending it to everyone!

Doug, Pittsburgh, PA

This soup rocks! Easy to do...used up the last of my asparagus (didn't have quite 2 cups), and followed the recipe exactly. I used 1/8 cup yogurt, 1/8 cup sour cream instead of creme fraiche. I usually don't prefer lemon, but it is PERFECT in this soup. My hubby exclaimed, "Wow! I feel like I'm at a restaurant."

Betty, Seattle, WA

I was skeptical that my husband would like green soup, but even he loved it and thought it would be a great company soup! The hint of lemon zest makes it fabulous. Wouldn't even know it's a light recipe -- and I LOVE cream.

subro, Erie, PA

Delicious! I was halfway through a bowl before I realized I forgot the topping. Creamy and full of asparagus flavor - the lemon zest adds zip and the curry depth. A keeper, for me.

Katherine, Denver, CO

Stunning explosion of flavors. I didn't even bother with the creme fraiche and chive toppping :) If you are going to serve this as a starter or amuse bouche, consider following it with a palate cleanser; otherwise, it might overwhelm any more delicately flavored dishes that follow it.

Kristen James Eberlein, Durham, NC