April 2011

Creamy Coconut Milk Spring Asparagus Soup

vegan asparagus coconut milk leeks

2 T extra virgin olive oil, cold pressed
1 leek, quartered, rinsed, sliced white and light green parts
1 large carrot, diced
3 celery stalks, diced
2 cloves garlic, minced
Sea salt
2 bundles of thin asparagus spears (peak of the season is April)
1 c vegetable broth plus more for thinning to your desired consistency (I soaked 3 dry shiitake mushrooms in 1 c of boiling water)
14 oz. can of light coconut milk, unsweetened
Ground black pepper

In a 4 quart soup pot heat the olive oil. Once warm add leek, carrot, and celery. Sauté until fragrant and then add garlic. Once garlic becomes fragrant add 1 cup of vegetable stock.

Meanwhile, rinse asparagus, break off woody ends by holding the bottom and middle of spear and bending- it will break where it needs to. Chop into 1 inch pieces. When stock comes to a boil add the asparagus, coconut milk and stir to combine. Bring to a boil again and then lower heat to simmer about 10 minutes.

Remove from heat and either take batches to a food processor (messy way) or use a handy immersion blender (hand-held piece that sells for close to $20 at Target and will change your life) to blend the soup well. If you needs a looser consistency feel free to add more stock.

Season with salt and pepper.

2011 04