Garden-Fresh Asparagus Soup

• 2 tablespoon(s) butter
• 2 tablespoon(s) extra-virgin olive oil
• 1 medium onion, finely chopped
• 1/2 teaspoon(s) salt, divided
• 1/2 teaspoon(s) curry powder
• 1/4 teaspoon(s) ground ginger
• Zest and juice of 1 lemon, divided
• 2 cup(s) diced peeled red potatoes
• 3 cup(s) vegetable broth, or reduced-sodium chicken broth
• 1 cup(s) "lite" coconut milk
• 2 cup(s) 1/2-inch pieces trimmed asparagus, (about 1 bunch)
• Freshly ground pepper, to taste
• 1/4 cup(s) crème fraîche, or reduced-fat sour cream (see Ingredient Note)
• 1/4 cup(s) finely chopped scallion greens, or fresh chives

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Directions

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, to blend the flavors, 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.
4. Ingredient 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.

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