Recipe by Naturally Nora

Coconut Cream Asparagus Soup

Coconut Cream Asparagus Soup Prep time: 5 mins Cook time: 30 mins Serves: 6-8


  • 1 lb asparagus
  • 2 medium spanish onions, finely chopped
  • 1 Tbsp extra virgin olive oil
  • 3 cups chicken broth
  • 2 tsp garlic, minced
  • 1 tsp ginger, minced
  • ¼ tsp dried rosemary
  • 1½ cups full fat coconut milk
  • Sea salt to taste
  • Ground black pepper to taste


  1. 1 Prep asparagus by trimming tips and removing woody ends. Discard woody ends and keep tips in a separate bowl. Cut remaining spears into 1-inch pieces and put aside.
  2. 2 In a soup pot, simmer onions, garlic, and ginger in olive oil until onions are very soft and golden, stirring often.
  3. 3 Add broth and bring to a boil.
  4. 4 Add asparagus pieces and rosemary to broth, reduce heat, and simmer for 30 minutes. Remove from heat.
  5. 5 Use immersion blender or throw into a blender to puree until smooth. Add coconut milk.
  6. 6 Stir in reserved asparagus tips, season with salt and pepper, and cook for 1-2 minutes, then serve.
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