Vegan Cream of Asparagus Soup
Description
This is a delicious cream of asparagus soup with coconut milk, cashews, and herbs like rosemary and thyme. Lemon juice adds a fresh taste.
Ingredients
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2 tablespoons coconut oil
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1 onion, diced
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2 cloves garlic, minced
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1 1/2 teaspoons salt, or more to taste
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1 teaspoon finely chopped fresh rosemary
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1 teaspoon finely chopped fresh thyme
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1/4 teaspoon freshly ground black pepper
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2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
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1/2 cup unsalted raw cashews
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3 1/2 cups vegetable broth
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1 (14 ounce) can organic coconut milk
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1 1/2 tablespoons lemon juice
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1 tablespoon chopped fresh parsley for garnish
Directions
1
Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
2
Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
3
Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.