This curry-flavored lemon-asparagus soup has a rich, thick consistency thanks to sweet red potatoes and light coconut juice. Add some sour cream or natural yogurt to it and serve hot or chilled.
Cooking time: 50 minutes
Servings: 6
Ingredients:
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 / 2 teaspoon salt
- 1/2 teaspoon curry
- 1/4 teaspoon ground ginger
- Zest and juice of 1 lemon (separately)
- 2 cups peeled and diced red potatoes
- 3 cups vegetable stock or lightly salted chicken stock
- 1 cup “light” coconut milk
- 2 cups asparagus, about 1.5 cm pieces
- Freshly ground pepper to taste
- 1/4 cup sour cream
- 1/4 cup well-chopped green onions and herbs, or a fresh clove of garlic
Preparation:
1. Melt the butter and olive oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt, cook until onion is golden brown, about 5 minutes. Add curry, ginger, lemon zest and potatoes to a saucepan and bring mixture to a boil, stirring occasionally, for about 5 minutes. Then pour in the broth, coconut milk and add the asparagus. Bring the soup to a boil over medium heat, cover the pot and continue until the potatoes are tender, about 15 minutes.
2. Use a hand or conventional blender to mash the mixture into a soft puree (be careful when mashing hot liquids). Add the remaining 1/4 spoonful of salt and pepper.
3. Whisk the sour cream, lemon juice, and herbs (or garlic) lightly in a small bowl and add the mixture to the cream soup in a spiral motion.
Tips and Notes
If you want the dish to be lighter, then replace this product with a lighter sour cream, or make a less high-calorie mixture of fatty sour cream and low-fat natural yogurt.
Nutritional value
Per serving: 203 kcal; 13 gr. fat; 13 mg cholesterol; 19 gr. carbohydrates; 4 gr. protein; 3 gr. fiber; 444 mg sodium; 154 mg of potassium.
Vitamin C (35% DV), Vitamin A (20% DV)