Food Gardening Network
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.




  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.