Print Recipe

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.
Prep Time10 mins
Cook Time25 mins
Cooling Time10 mins
Total Time45 mins
Course: Soups
Cuisine: American
Keyword: Dairy Free, Vegan, Vegetarian
Servings: 4 Servings as an Appetizer
Calories: 58kcal
Author: Dara Michalski | Cookin' Canuck

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

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

Calories: 58kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 806mg | Potassium: 325mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1535IU | Vitamin C: 12.2mg | Calcium: 46mg | Iron: 3.4mg