Asparagus Soup

prep time:: :

Serving size: 6

ingredients

2 tablespoon Butter
2 tablespoon Extra Virgin Olive Oil
1 medium Onion -- Finely Chopped
1/2 teaspoon Salt
1/2 teaspoon Curry Powder
1/4 teaspoon Ground Ginger
1 Lemon -- Zest And Juice
2 cup Red Potatoes -- Diced
2 cup Vegetable Stock Or Water
1 cup Coconut Milk
2 cup Asparagus -- Trimmed To 1/2 Inch
1/4 cup Chives

directions

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 cook until the potatoes are tender, about 15 minutes.

Puree the soup with a blender until smooth.

Per Serving: 184 Cal (76% from Fat, 6% from Protein, 18% from Carb); 3 g Protein; 17 g Tot Fat; 10 g Sat Fat; 5 g Mono Fat; 9 g Carb; 2 g Fiber; 34 mg Calcium; 3 mg Iron; 245 mg Sodium; 10 mg Cholesterol; AccuPoints = 4.6

Source: Kathleen