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Creamy Coconut Milk Asparagus Soup

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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

Ingredients

Scale
  • 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

Instructions

  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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