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Creamy Coconut Milk Asparagus Soup

Creamy Coconut Milk Asparagus Soup

Creamy Coconut Milk Asparagus Soup

The use of coconut milk and coconut oil makes this an even sweeter dish than traditional cream- or milk-based soups. Whenever I’m on a health kick, I refer back to this recipe to keep myself on track with my nutrition goals. The coconut milk adds a creamy texture that pairs well against the sharp crunch of the asparagus.

  • Author: Addie Gundry
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Soups


  • 1 tablespoon coconut oil
  • 2 shallots, chopped
  • 3 garlic cloves, minced
  • 1 1/2 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 1/2 lemon
  • 1/4 cup slivered almonds, for garnish


  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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