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Creamy Coconut-Asparagus Soup Recipe

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Creamy Coconut-Asparagus Soup image


This recipe for Creamy Coconut-Asparagus Soup, by , is from The Aspire Healthy Living Team Presents, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patti Rugg


1 pound asparagus
2 large onions, chopped
1 Tbsp. organic extra virgin olive oil
3 cups vegetable stock
1 tsp. garlic, minced
1 tsp. ginger, minced
¼ tsp. dried rosemary
1 ½ cups organic unsweetened coconut milk
Unrefined sea salt
Ground black pepper

In a large skillet or soup pot, simmer onions, garlic, and ginger in olive oil until onions are soft.
Add broth and bring to a boil.
Trim the tips from the asparagus and reserve. Remove woody ends and discard. Cut remaining spears into one-inch pieces.
Add asparagus and rosemary to broth, reduce heat, and simmer for 30 minutes.
Remove from heat.
Puree in the blender with coconut milk.
Stir in asparagus tips
Season with salt and pepper to taste.

Number Of Servings:
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Personal Notes:
Personal Notes:
Unlike cow’s milk, coconut milk is lactose free—a great milk substitute for those with lactose intolerance. Coconuts are also highly nutritious and rich in fiber and vitamins C, E, B1, B3, B5, and B6. They also have important minerals including iron, sodium, calcium, magnesium, and phosphorus.

And asparagus is packed with good-for-you vitamins and minerals. Loaded with antioxidants, fiber, and protein, asparagus packs a flavor punch your family will love




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