Velvety Cream of Asparagus Soup with Coconut Milk | Dairy-Free
Indulge in this creamy, velvety asparagus soup made with coconut milk. A one-pot meal bursting with fresh herb flavors that's vegan and dairy-free.
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Cooking tools:
- Immersion blender
- Blender
- Food processor
- Dutch oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Refrigerator
- Serving bowl
Ingredients
- 1 sweet onion, finely diced
- 4 Tbsp olive oil, divided
- 2 garlic cloves, minced
- 1 ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 lbs asparagus spears, ends trimmed and cut into 2-inch pieces
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
- 3 ½ cups vegetable broth
- 1 can (15-oz) full-fat coconut milk
- 1 ½ Tbsp lemon juice
- Fresh parsley, finely chopped
- Croutons or toast for serving (optional)
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