Thai-Inspired Asparagus Soup

By Carolanne

Ingredients

• 2 2 2 pounds asparagus, trimmed of woody ends
• 2 2 2 tablespoons olive oil
• 1 1 1 medium onion, diced
• 2 2 2 tablespoons chopped ginger
• 1/4 1/4 to teaspoon salt, or to taste
• 1/2 1/2 1/2 teaspoon freshly cracked black pepper
• 1 1 13 1/2 (about 13 1/2 ounces) coconut milk
• 3 to 4 3 to 4 4 cups vegetable broth or water
• 1 1 1 teaspoon fresh lemon juice
• 5 to 6 5 to 6 6 sprigs fresh chives, chopped, for garnish

Details

Servings 6
Cooking time 45mins
Adapted from jsonline.com

Preparation

Step 1

Cut asparagus into ½-inch pieces. Heat olive oil in a large, heavy pot over medium-low heat. Add onion and cook, stirring occasionally, until softened, about 10 minutes. Add ginger and continue cooking about 3 minutes. Increase heat to medium and add asparagus pieces, salt and pepper and cook, stirring frequently, about 5 minutes. Add coconut milk and 3 cups broth or water. Simmer mixture until asparagus is very tender, about 15 minutes.

Using a blender or immersion blender, puree soup until smooth, using caution when blending hot liquid. If soup is too thick, add up to another cup of broth or water and cook 5 minutes more, or until soup is heated through. Stir in lemon juice just before serving. Garnish with chives.

Note: If using water in place of broth, increase salt as needed to taste.