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Organic Asparagus Soup with Creamy Coconut Milk

October 10th, 2016

Organic Asparagus Soup with Creamy Coconut Milk

Organic Asparagus Soup with Creamy Coconut Milk






  • 1 lb asparagus
  • 2 large onions chopped finely
  • 1 Tbsp extra virgin olive oil
  • 3 cups bone broth
  • 2 tsp garlic minced
  • 1 tsp ginger minced
  • 1/4 tsp dried rosemary
  • 1 1/2 cups full fat coconut milk
  • sea salt to taste
  • ground black pepper to taste


  1. In a soup pot, simmer onions, garlic, and ginger in olive oil until onions are very soft and golden, stirring often.
  2. Add broth and bring to a boil.
  3. Meanwhile, trim tips from asparagus and reserve. Remove woody ends of asparagus and discard. Cut remaining spears into 1-inch pieces.
  4. Add asparagus pieces and rosemary to broth, reduce heat, and simmer for 30 minutes. Remove from heat.
  5. Use immersion blender to puree until smooth. Add coconut milk.
  6. Stir in reserved asparagus tips, season with salt and pepper, and cook for 1-2 minutes, then serve.


  • Sprinkle with pumpkin seeds
  • Can use stand up blender instead of immersion blender
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