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Creamy Coconut Milk Asparagus Soup

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Ingredients

  • 1 tablespoon coconut oil
  • 2 shallots, chopped
  • 3 garlic cloves, minced
  • 1½ pounds asparagus, ends snapped, cut into
  • ½-inch pieces, plus more for garnish, if desired
  • 1 tablespoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • 2 cups vegetable broth
  • 1 (15-ounce) can coconut milk
  • Juice of ½ lemon
  • ¼ cup slivered almonds, for garnish

Directions

1. In a large pot, heat the coconut oil over medium heat. Add the shallots and cook for 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Stir in the asparagus and cook for 5 minutes.
4. Add the garam masala, curry powder, and turmeric, stir, and cook for 1 minute more.
5. Add the broth, stir, then add the coconut milk. Simmer for 5 to 10 minutes. Add the lemon juice.
6. Using a blender or immersion blender, puree the soup until it is completely smooth.
7. Ladle into bowls, top with slivered almonds and extra asparagus stalks, if desired, and serve.

 

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