3/4cupchopped green onions(about 7) and additional for garnish
1/2cupdiced carrots(about 1 1/2 carrots)
2bunches fresh asparagus(about 2 pounds)
13.6oz. can of light coconut milk
1to 1 1/2 cups vegetable broth
Salt and pepper to taste
In large stockpot, melt coconut oil over medium heat.
Add green onions and saute until just tender. Add carrots and asparagus, cooking for about 10 minutes until vegetables become just slightly tender.
Add can of coconut milk and one cup of vegetable. Turn down to a low simmer, cover and cook for 20 minutes.
After 20 minutes, carefully transfer soup to blender (might need to do this in batches) or use immersion blender to cream soup. If the soup is thicker than you prefer, add the additional 1/2 cup of vegetable broth.
Return to stockpot and heat if necessary.
Top with green onions and black pepper and serve.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.