1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/2 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon ground ginger
zest and juice of 1 lemon, divided
2 cups diced and peeled red potatoes
3 cups vegetable or chicken broth
1 cup coconut milk
1 bunch asparagus, trimmed and cut into 1/2-inch pieces
Fresh ground pepper to taste
1/4 cup Crème fraîche or sour cream
1/4 cup finely chopped green onions or chives
- Heat oil in a large saucepan over medium heat. Add onion and salt and cook, stirring often, until golden brown, about 5 minutes. Stir in curry, ginger, lemon zest, and potatoes and cook, stirring occasionally for about 5 minutes.
- Stir in the broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until potatoes are tender, about 15 minutes. Puree the soup with an immersion blender until smooth.
- Whisk Crème fraîche or sour cream, lemon juice, and green onions or chives in a small bowl. Divide the soup into 4 bowls and garnish with the cream mixture.