Name: Creamy Asparagus, Lemon & Coconut Milk Soup Recipe (Dairy-Free)
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1/2 medium onion (chopped); 2 cloves garlic (minced); 2 teaspoons minced fresh thyme; 1 teaspoon finely grated lemon zest; 1 1/3 pounds asparagus (trimmed & cut into 1-inch pieces (about 3 cups)); 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 3/4 cups vegetable broth; 1/4 cup light coconut milk

Creamy Asparagus, Lemon & Thyme Soup Recipe (Dairy-Free)

When your husband and kids come home with an enormous bag of Meyer lemons from your in-laws' tree, it's mandatory that you start making every lemon dessert and Grilled Lemon & Rosemary Chicken without delay. Before you freeze the rest of the lemon (see How To: Store Lemon Juice), pull out some asparagus and use a few scrapings of zest from said lemons for a healthy, vegan (but creamy) asparagus soup. This is bound to capture your husband's attention, who will likely whisper "Wow, this soup is so good!" while focusing his attention on scraping every last silky spoonful out of his bowl.

Last weekend, my husband, kids and I loaded up the car and headed for sunny California. They dropped me off on the doorstep of Camp Blogaway in a wooded enclave tucked away in the San Bernardino Mountains and then continued on to my in-laws' house in southern California. Last year's trip to Camp Blogaway had me hooked. Aside from taking place in a beautiful setting, it is a blogging conference with personality. It is a supportive attitude where bloggers of different levels of experience are there to share and soak up information. It is a chance to spend time with old blogging friends and to make new connections.

The whole dang group.

This year I was thrilled to be a speaker at the conference, along with my dear friend, Rachael of La Fuji Mama. We tackled the topic of revamping your blog, providing a list of things to consider when going through a re-design.

Left to right: Cheryl of Black Girl Chef's Whites, Cathy of Show Food Chef, Kelly of Evil Shenanigans, me, Andrew of Eating Rules

Carolyn of All Day I Dream About Food, Rachael of La Fuji Mama

The asparagus soup recipe:

Heat the olive oil in a large sauce pan set over medium-low heat. Add the onion and sweat (cook without browning) until it is is soft and translucent, 7 to 10 minutes. Add the garlic and cook for an additional 2 minutes.

Turn the heat to medium, add the thyme, lemon zest and asparagus pieces. Saute, stirring frequently, about 4 to 5 minutes. Season with salt and pepper.

Add the broth, bring to a boil, then reduce the heat to medium-low. Simmer for 10 minutes.
Remove the soup from the heat and let cool for 10 to 15 minutes (so the top doesn't blow off the blender).

Process the soup in a blender, in two batches, until the soup is smooth. Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.

This soup can also be served chilled - a nice treat on a hot day.

Other vegan vegetable soups:

Slow Cooker Vegetable Soup
Winter Vegetable Soup
Creamy Zucchini & Coconut Milk Soup

Printable Recipe

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Creamy Asparagus, Lemon & Coconut Milk Soup Recipe (Dairy-Free)

The layers of flavor in this creamy soup make you forget that there's not a drop of dairy in the recipe.

5 from 1 vote

Print Pin Rate

Course: Soups

Cuisine: American

Keyword: Dairy Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 25

Cooling Time: 10

Total Time: 45

Servings: Servings as an Appetizer

Calories: 58kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

½ medium onion chopped
2 cloves garlic minced
2 teaspoons minced fresh thyme
1 teaspoon finely grated lemon zest
1 ⅓ pounds asparagus trimmed & cut into 1-inch pieces (about 3 cups)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 ¾ cups vegetable broth
¼ cup light coconut milk

Instructions

Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
Turn the heat to medium, add the thyme, lemon zest and asparagus pieces. Saute, stirring frequently, about 4 to 5 minutes. Season with salt and pepper.
Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
Remove soup from the heat and let cool for 10 to 15 minutes (so the top doesn't blow off the blender).
Process the soup in a blender, in two batches, until the soup is smooth.
Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.
This soup can also be served chilled – a nice treat on a hot day.

Notes

Serve this soup hot or chilled.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

5 from 1 vote (1 rating without comment)