asparagus potato soup

2 tbsp butter
2 tbsp evoo
1 onion, chopped
1/2 tsp salt
1/2 tsp curry powder
1/4 tsp ground ginger
zest and juice of 1 lemon, divided
2 cups diced peeled red potatoes
3 cups chicken broth
1 cup coconut milk
2 cups 1/2-inch pieces of asparagus, (1 bunch)
pepper
1/4 cup crème fraîche
1/4 cup chopped chives

1. melt butter and oil in a large saucepan over medium heat. add onion and 1/4 teaspoon salt and cook, until golden, about 5 minutes. stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, 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 until smooth. season with the remaining 1/4 teaspoon salt and pepper.

3. whisk crème fraîche, lemon juice and scallions in a small bowl and garnish with a swirl of it.