Cream of Asparagus Soup

Ingredients

• 2 tbsp Coconut Oil
• 1 Onion
• 2 cloves Garlic
• 1 ½ tsp Salt
• 1 tsp Fresh Rosemary
• 1 tsp Dried Thyme
• ¼ tsp Black Pepper
• 2 lb Asparagus
• ½ cup Unsalted Cashews
• 3 ½ cups Vegetable Broth
• 1 oz Coconut Milk
• 1 ½ tbsp Lemon Juice
• 1 tbsp Parsley For Garnish

Instructions

1. Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
2. Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
3. Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.