1 bunch organic Asparagus
4 pieces fresh organic ginger
4 tbsp live oil
Pink Himalayan sea salt
Thai Kitchen organic unsweetened coconut milk (GF)
1/4 wedge lemon
Sliced almonds to sprinkle
Sauté Asparagus in olive and oil seasoned well. Do not over cook just a few minutes until slightly tender. Blend asparagus and ginger in a vita mix or restaurant quality blender, the bullet brand does just fine too. You made need a tablespoon or more of water to blend it all properly. Sometimes I use a splash of chicken broth (GF) for extra flavor. You are looking for a loose purée consistency not a watery mixture. Pour back into pot. Continue to cook adding in the can of Thai coconut milk. Squeeze a quarter of fresh lemon into soup and season once more to taste. Garnish with sliced almonds for a great texture to the soup.
Every once in a while I feel the asparagus can be very bitter or overly pungent. In that case, I drizzle a bit of honey into the hot soup as to adjust the flavor.