This post may include affiliate links, which means I may make a commission on purchases made through these links at no additional cost to you.
Winter weather where I live means lots and lots of rain. Sure, it could be worse. It could be freezing, like it is lots of places in the US, but weeks of rain have a way of making all the days seem similar and dreary. This asparagus soup is not only a great way celebrate wary spring, but also a comfort when it’s raining. Again.
Last year I wrote a recipe on creamy asparagus soup with Greek yogurt and white beans instead of actual cream. It’s pretty fun to look back and the recipe and see how far my recipes and food photography have come. While this soup has onions and asparagus, like the earlier recipe, it has an incredibly different flavor. I think the simplest way to describe it is to say that one tasted more European and this one is more Asian-inspired. With lemon, coconut milk, and ginger, this yummy soup is a far cry from the usual ‘cream of asparagus soup.’ As written, the recipe makes two big bowls or four smaller, starter-sized portions.
- 1 bunch of asparagus
- 1/2 a medium onion
- 2-3 cloves of garlic, minced
- 1 teaspoon freshly grated ginger
- 1/8 teaspoon of white pepper
- 1 3/4 cup of chicken broth (preferably homemade!)
- 2 teaspoons lemon juice
- 2 cardamom pods
- 1/2 cup of coconut milk (the kind in a can, not the kind in a carton)
- Cracked black pepper, to taste
- 2 slices of bacon
This recipe uses an immersion blender, but you can use a regular blender. Just remove the soup from the heat for about 10 minutes so steam doesn’t blow the blender’s lid off and then reheat is slightly before serving. I really love my immersion blender and don’t actually currently have a regular blender. It’s great at soups, but, man, it’s kind of tricky to make a smoothie with one! I have managed it a time or two, though.
Sorry the photos are all so similar! There just aren’t a whole lot of ways to style a bowl of soup, you know? Anyway, if you don’t have an immersion blender and are in the market, I have a basic Cuinsinart hand blender that’s served me well for several years now.
What’s your favorite spring fruit or vegetable? I actually think mine is rhubarb, but I do like asparagus, too.
Natasha is a former classroom teacher turned WAHM. She also is a registered yoga teacher & holds a certificate in natural skincare formulation from the School of Natural Skincare. She shares her passion for education, positive parenting, free printables, and recipes for DIY bath & home products. Learn more about Natasha and where she’s been featured.