Ingredients 1½ tbsp butter
1½ tbsp oil
1 medium onion, chopped
½ tsp curry powder
¼ tsp ginger
Zest and juice of a lemon
2 cups potatoes, peeled and diced
3 cups vegetable soup or a low salt packaged broth
1 cup light coconut milk
2 bunches asparagus, ends trimmed, cut into pieces
¼ cup sour cream
¼ chives or spring onions - I used mixture as have both growing
Melt the butter and oil in a large saucepan.
Add the onion and some salt (up to ¼ tsp) and cook, stirring until the onion is cooked -about 7 minutes.
Stir in the curry powder, lemon zest, ginger and the potatoes.
Cook with a lid partially on, on a low heat, stirring occasionally for about 5 minutes.
Stir in the soup, the coconut milk and the sliced asparagus, and bring to the boil, while covered partially.
Turn the heat down and continue to cook for about 15 minutes or until the potatoes are tender.
Puree the soup when it has cooled down a bit, and add a bit more salt if needed, plus some pepper to taste.
Mix the sour cream and the chopped spring onions, plus the lemon juice.
Serve this delicious soup with a dollop or two (or three) of the sour cream mixture, and eat with some crusty, buttered bread.
Also tastes great if heated up, and could therefore be made a day or two ahead.