Garden-Fresh Asparagus Soup

March/April 2008

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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.

"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. "
Garden-Fresh Asparagus Soup

Makes: 6 appetizer servings, 1 generous cup each

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  • 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 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.

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.


Per serving: 203 calories; 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.

Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (20% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 2 1/2 fat

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Recipe Categories

Type of Dish
Ease of Preparation
Total Time
1 hour or less
Main Ingredient
Vegetarian, other
Preparation/ Technique

March/April 2008
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