This dairy-free creamy asparagus soup is one of our favorite ways to enjoy asparagus - especially when it's in season! Top with garlicky chickpeas for extra crunch, protein and fiber.
1 Tbsp extra virgin olive oil (or 2 Tbsp vegetable broth)
1 yellow onion, diced
Pinch of sea salt
4 garlic cloves, minced
½ tsp dried thyme
2 pounds fresh asparagus, cut into 2” pieces (remove woody ends)
1 Tbsp tamari
4 cups vegetable broth
1 cup full-fat canned coconut milk
1-2 Tbsp fresh lemon juice
½ tsp sea salt, more to taste
Freshly cracked black pepper
FOR SERVING, OPTIONAL
Crusty sourdough bread
Red pepper flakes
Heat oil in a stockpot over medium heat. Once the oil shimmers, add onions and a pinch of salt, stirring frequently until translucent. (if avoiding oil, add 2 Tbsp of broth only if the onions start to stick.
Stir in garlic and thyme until fragrant, about 60 seconds.
Add 4 cups of broth, coconut milk and tamari, scraping any flavor bits from the bottom of the pot. Bring to a gentle boil and reduce heat to a simmer and cook for about 15 minutes or until asparagus is firm-tender.
Puree the soup. Either use an immersion blender in the pot or safely add mixture to a high speed blender in batches. Blend until smooth and creamy.
Add back to the stockpot (if added to blender) and add lemon juice. Taste and adjust seasoning - more sea salt for more saltiness; more lemon juice for more acidity and brightness.
Transfer to soup bowls and serve with crusty sourdough bread, red pepper flakes or Garlicky Chickpeas.