Organic asparagus has been on sale here in southern California and I just can’t seem to get enough! I’ve already roasted, steamed, and sautéed quite a few bunches. It’s loaded with so much nutrition like zinc, selenium, vitamins A, K, and B-Complex, and it’s great for cleansing the urinary tract. So what else shall we do with these beautiful little spears? Let’s make soup! This is a perfect quick and easy family meal for a weeknight dinner. Shallots and garlic add a nice depth, while the sweet potatoes and coconut milk give it a natural creaminess, along with the bright balance of tart lemon. If you’d like to take a little extra time with this soup and add more asparagus flavor, you can make a quick stock with the ends of the asparagus, add some garlic and onion, and simmer for 20 minutes. Please post a photo, or comment below if you decided to make soup tonight!
- 1 medium shallot thinly sliced
- 1-2 cloves crushed garlic
- 1 Tbl coconut, olive, or avocado oil
- Large pinch of red pepper flakes
- 1 heaping tsp thyme dried, or 3 sprigs fresh
- 4 c sweet potato, cubed
- 1 can coconut milk
- 3 c stock or water
- 2 cups asparagus, sliced into 1 inch pieces after you snap off the tough ends
- 1 tsp lemon zest
- 2 Tbl lemon juice
- ½ - 1 tsp salt
- Heat a large saucepan and add the oil, shallots, garlic, and red pepper flakes. Cook for 2-3 minutes, then add ½ tsp salt and the thyme. Stir another few minutes, then add the sweet potatoes and cook for 5-10 minutes. Add the coconut milk and stock/water and simmer on medium heat for 20-30 minutes, or until the soup starts to look creamy and the potatoes are cooked through. Add the asparagus and simmer for about 5 minutes, or until cooked but still crisp. Lastly add the zest and lemon juice. Taste and adjust your seasonings, adding more salt, lemon, or thyme as desired.