1 lb asparagus, trimmed & chopped into 2” long pieces
Preheat dutch oven or medium pot on low-medium heat and swirl butter/oil to coat. Add onion and garlic; sauté until translucent, stirring occasionally. Add flour and cook for 30 seconds, stirring all the time.
Add coconut milk, broth, salt and bring to a boil. Add potatoes, cover and simmer on low for 10 minutes. Add asparagus, cover and cook for another 5 minutes. Serve hot.
*Flour makes thicker and creamier soup. Omit or use cornstarch for gluten free version. Potatoes will release starch in a few hours to thicken the soup as well. **If not vegan use any broth (I used beef).
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