Creamy Coconut Asparagus Soup
Prep time
Cook time
Total time
Serves: 12-16
  • 4 quarts of water {16 c.}
  • 2 10 oz. bags asparagus
  • fresh or frozen
  • 1 large yellow onion
  • 1 c. hemp seeds
  • ¼ c. + 2 tbsp. coconut butter
  • 1 can 11 oz. coconut milk full-fat
  • 1 cup shredded unsweetened coconut
  • 6 garlic cloves
  • 2 tsp, pink Himalayan Sea Salt
  • cooked bacon optional
  1. Chop onion, garlic and add into a big pot with 16 cups of water.
  2. Add asparagus, salt, and shredded coconut.
  3. Bring soup to a boil and then turn it lower to a simmer.
  4. Add coconut butter, coconut milk, hemp seeds and stir. Cook soup until onion is tender.
  5. Take soup off the burner and let it cool for 15 minutes.
  6. In a strong blender pulse soup until creamy smooth.
You can use frozen or fresh asparagus in this soup and adding 1 tsp.cumin and 2 tsp. of turmeric is a tasty variation! I prefer not to use can anything but I make exceptions for coconut milk however to date you can find it in mini cartons too! You certainly can use frozen coconut chunks {Trader Joes has this}; if you do you will need to pulse longer to puree those chunks. I love Nikki's Coconut butter however, others will suffice {wink}. Oh, if you are well and able {and not vegan} to have bacon adding a stripe gives this soup a little extra flare! Please use organic ingredients when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at