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Cook Time:35 minsAdditional Time:15 minsTotal Time:50 minsServings:6Yield:6 appetizer servings, 1 generous cup eachJump to Nutrition Facts
Cook Time:35 minsAdditional Time:15 minsTotal Time:50 minsServings:6Yield:6 appetizer servings, 1 generous cup each
Cook Time:35 mins
Cook Time:
35 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Yield:6 appetizer servings, 1 generous cup each
Yield:
6 appetizer servings, 1 generous cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsbutter2tablespoonsextra-virgin olive oil1medium onion, finely chopped½teaspoonsalt½teaspooncurry powder¼teaspoonground gingerZest and juice of 1 lemon, divided2cupsdiced peeled red potatoes3 cups vegetable broth, or reduced-sodium chicken broth1cup“lite” coconut milk2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)Freshly ground pepper to taste¼cupcrème fraîche or reduced-fat sour cream (see Note)1/4 cup finely chopped scallion greens, or fresh chives
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsbutter
2tablespoonsextra-virgin olive oil
1medium onion, finely chopped
½teaspoonsalt
½teaspooncurry powder
¼teaspoonground ginger
Zest and juice of 1 lemon, divided
2cupsdiced peeled red potatoes
3 cups vegetable broth, or reduced-sodium chicken broth
1cup“lite” coconut milk
2 cups 1/2-inch pieces trimmed asparagus, (about 1 bunch)
Freshly ground pepper to taste
¼cupcrème fraîche or reduced-fat sour cream (see Note)
1/4 cup finely chopped scallion greens, or fresh chives
Directions
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 creme fraiche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.
Tips
Originally appeared: EatingWell Soups Special Issue April 2016
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Nutrition Facts(per serving)181Calories12gFat15gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
