Creamy Asparagus Soup
Posted on
February 9, 2014
at
6:13 pm
by Laura Piazza /
Dairy Free, Egg Free, Entrees, GAPS, Gluten Free, Grain Free, Low Sugar, Online Exclusive, Paleo, Phase 1, Primal, Recipes, Soups, Vegan, Vegetarian
/ 0
ONLINE EXCLUSIVE: Coconut milk adds a creamy feel to this nutritious, easy-to-make dairy-free Creamy Asparagus Soup.
Creamy Asparagus Soup
Prep time
Cook time
Total time
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 large carrot, peeled and chopped
- 1 stalk celery, chopped
- 8 oz. asparagus, chopped
- 2 teaspoons freshly chopped dill
- ½ teaspoon freshly chopped tarragon
- 1 tablespoon freshly chopped parsley
- 1 teaspoon salt
- 3 cups vegetable broth
- 1 cup coconut milk
Instructions
- Heat the oil in a 2-quart sauce pot over medium-high heat for 1 minute or until hot.
- Saute the onions for 3 minutes or until limp.
- Add the garlic, carrots, asparagus and saute for 5 minutes.
- Add the remaining ingredients and stir well to combine.
- Bring the soup to a boil over medium-high heat. Lower the heat to medium and simmer for 30 minutes.
- Pour the soup into a blender container. Cover the container. Remove the center cup from the cover.
- Place a clean, folded kitchen towel over the blender cover and press down with your hand.
- Puree the soup until smooth.
- Serve immediately and refrigerate leftovers.
Tags: asparagus, creamy soup, soup
