Serves 6-8

1
 large onion, chopped

2 tablespoons coconut oil

3 
pounds asparagus

1/2
 teaspoon black pepper

1 teaspoon salt

1 1/2 
cups coconut milk or 1 can full fat coconut milk (Native Forest brand)

5
 cups low sodium vegetable broth

1 2-inch piece of lemongrass or 1 teaspoon finely grated lemon peel

3 
tablespoons finely chopped ginger

1/2 
teaspoon fresh lemon juice

1.            Trim ends of asparagus, and cut asparagus into 1-inch pieces.

2.            Cook onion in 2 tablespoons oil in a 6-8 quart heavy pot over moderately low heat, stirring until softened, about 10 minutes.

3.            Add lemongrass (or lemon peel) and ginger and continue cooking until vegetables are soft, about 3 minutes.

4.            Add asparagus pieces, salt and pepper, then cook over medium heat, stirring frequently for about 5 minutes.

5.            Add coconut milk and 5 cups of broth. Simmer, covered, until asparagus is very tender, about 15 minutes.

6.            If using, remove lemongrass and discard before pureeing.

7.             Puree soup in batches in a blender or with an immersion blender until smooth.  If using a blender, transfer soup to bowl between batches.  Use caution when blending hot liquids.  After all soup is blended, return to pot.

8.            Add lemon juice, and serve with a garnish of chives, Thai basil, or a swirl of coconut cream. Soup may be prepared a day in advance. If making ahead, add the lemon juice after reheating.

Inspired by Food52.com