This soup is refreshing enough to enjoy during the summer months, as well as winter.
Melt the butter with the oil in a large saucepan over medium heat. Add the spring onion and cook, stirring frequently until soft.
Add the curry powder, ginger, turmeric, lemon zest, juice and turnip and cook, stirring frequently for 5 minutes.
Add the stock, coconut milk and asparagus, and simmer, partially covered, for 15 minutes or until the turnip is tender, then add the salt.
Remove from the heat and allow to cool slightly, then purée the mixture in batches in a food processor or blender until smooth. Reheat gently if necessary, then drizzle with olive oil, grind over black pepper and garnish with curled spring onion.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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