The combination of flavors is unbelievably delicious: the subtle sweetness of the coconut milk, mild curry and the interesting bittersweet taste of the asparagus make for a most delectable appetizer or even lunch entrée.  Just remember to pair this soup with your favorite protein if you’re going to eat this as a stand-alone dish.

This soup is completely dairy free, gluten-free and a very healthy quickly prepared alternative to canned soups or store-bought “healthy” soups, that are loaded with sodium and processed. Make this in advance for lunches, dinners or for your favorite friends. This soup is prepared well under 20 minutes and will keep in the fridge for up to a week.

Asparagus is incredibly nutritious and is a member of the lily family. It is packed with vitamin K, B, C and A. It boasts an impressive line up of vitamin B1, B2, B3, and B6, including phosphorus, potassium, manganese, copper, plenty of dietary fiber and protein. For more detailed information on its health and nutrition benefits take a look at The World’s Healthiest Foods.

Try to make some this week and let us know what you think, we would love to hear your comments on our Coconut-Curry Asparagus Soup! (this recipe feeds 4)

Instructions
In a soup pot add coconut oil, onion, garlic, chiles, crushed coriander and heat on high until golden and glossy. Then add curry powder and asparagus and stir for about 5 minutes on medium. Add water and bring to a boil – boil for 7 minutes on high, reduce heat to low – medium and add 2 cans of your favorite Organic Coconut Milk. Stir all ingredients and turn off heat.

With a handheld blender, slowly blend all ingredients until soup is completely creamy and lump free. If you prefer, you may also mix all ingredients in a blender or food processor.

This is truly delicious and refreshing, served warm or cold – totally dairy free.