No Dairy Cream of Asparagus Soup

Ingredients

• 2 cups onion finely diced
• 4 Tbsp. olive oil divided
• 2 cloves garlic
• 1 ½ - 2 tsp. salt to taste
• 2 lbs. asparagus ends trimmed and cut into 2-inch pieces
• 1 tsp. rosemary fresh, finely chopped
• 1 tsp. thyme fresh, finely chopped
• 3 ½ cups broth chicken or vegetable
• 15 oz. can coconut milk 
• 1 ½ Tbsp. lemon juice
• 
  

Instructions

1. In a Dutch oven or large pot combine 2 tablespoons olive oil and diced onion. Cook over medium heat, stirring occasionally, for 3-5 minutes or until onion becomes translucent.
2. Add crushed garlic and salt and saute for 1-2 more minutes.
3. Add asparagus pieces and continue cooking over medium heat for 5 minutes.
4. Reduce heat to medium-low and add herbs, broth, and coconut milk. Cover and let simmer for 7-10 minutes, or until asparagus are tender.
5. Turn off heat and add lemon juice. Using an immersion blender* blend asparagus soup until completely smooth.  If you do not have an immersion blender you can add soup in batches to a food processor or high speed blender.