This yummy asparagus soup can be served hot or cold which is just right for this time of year. Low in calories and can warm you up or cool you off! Enjoy a bowl of this easy-to- make soup as a meal starter or as your main dish! Delicious!
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
Sea salt
¼ cup sour cream
¼ cup finely chopped scallion greens, or fresh chives
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 until smooth. Add salt and pepper to taste.
Whisk sour cream, lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it on top of each bowl.