Roasted Asparagus Coconut Cream Soup


I LOVE asparagus.

Drizzle it in olive oil, stick it in the oven for 15 min or so-delisioso. However, one afternoon on my what-to-make-for-dinner hunt, I was very intrigued browsing through my “recipes” bookmarks on my laptop when I saw this recipe.

We had a bunch of asparagus on hand that Dane’s mom had given us from the Farmer’s Market which needed to be used up soon. We had just had asparagus with some rice a few days previously, so I didn’t want to do my usual, drizzle-with-olive-oil-stick-it-in-the-oven dish. So it was definitely time to try out this recipe.

I am notorious for never following recipes perfectly, but it actually turned out amazingly delicious this time! We had it with some toasted gluten free Udi’s bread I’d picked up from Trader Joe’s (by far, the BEST gluten free sandwich bread I’ve tried to date), drizzled with olive oil which was a perfect combination. (We also happened to eat it with some green bell pepper dipped in hummus…just cuz..) The flavor of the soup was so delicate and smooth. Dane and I kept commenting on how we felt like we were eating at a fancy restaurant in Europe or something, because of the light taste and lovely appearance of the soup.

Best of all, we had leftovers!

So here I am going to share with you some photos and the recipe as I made it.

Grilled Asparagus Coconut Cream Soup

photo (7)

photo (6)


  • 1 quart of low sodium chicken broth
  • 1 bunch fresh asparagus, cut into 1 inch pieces
  • 1 yellow onion, skinned and cut
  • 4 stalks of green onion (scallion)
  • 4 garlic cloves
  • 1 Tbs coconut aminos or soy sauce (I used this gluten free soy sauce, found in most grocery stores or here.)
  • 1/2 of 15oz canned coconut milk or cream
  • pepper to garnish


Preheat oven to 400 F.

Place the garlic and onion chunks on a cookie sheet lined with parchment paper or oiled with coconut oil to prevent sticking. Roll/toss them around to coat them with the olive oil and add some pepper. Put them in the oven for 15 min.

Repeat with the asparagus and chopped green onion on a second cookie sheet, coating with oil the same way. Place in oven for 5-8 minutes until the asparagus is soft. Remove both cookie sheets from the oven and cool for a bit.

While it cools, place the chicken broth in a large soup pot on the stove on medium heat. Add all the vegetables, except the asparagus tips, to the chicken broth. Heat to a simmer.

Take out the veggies (using a spoon with holes in it, or tongs) and a bit of the broth (to help the blending) and place into a blender or food processor until it is somewhat like a puree, but still with small chunks (don’t blend till completely smooth). Place the blended vegetables back in the broth and mix with spoon.

Add the coconut milk and the soy sauce, stirring again with the spoon. Lastly, add the asparagus tips, and add bit more black pepper.

Serve with bread and enjoy!

Serves 4-6


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