Amazing Asparagus Soup

This dish is spring in a bowl.  It’s gorgeous and green and uses spring’s bounty veg…asparagus.   It happens to be dairy free and vegan, but tastes so creamy with the addition of coconut milk.

Minimal ingredients-maximum flavor

My asparagus soup also comes together so quickly that it can make a great weeknight meal accompanied by good old fashioned grilled cheese or elevate it to the next level by topping with warm crab meat.  Wouldn’t that make a lovely start to a dinner party or romantic date night dinner?


Let’s talk Sambar powder, which is what gives this soup it’s amazing flavor.  It’s an Indonesian spice blend that is readily available online (I have links in the recipe) and worth the purchase.  It’s a great spice blend to use on fish, chicken, roasted veg like cauliflower or sweet potatoes.  Sambar usually contains fenugreek, coriander, mustard seeds, cumin and turmeric.  You can make a close substitute with equal parts coriander, cumin, turmeric and pinch of cayenne for heat.  You can also sub out the sambar in this recipe with ras el hanout (another great middle eastern spice blend) or garam masala.


A stick/immersion blender makes quick work of making this a beautifully smooth soup.  You can find a great one on our shop page if you don’t have one, but a blender works equally well (also available on our shop page).


Enjoy this beautiful spring soup.  So good and good for you.  It’s a win, win!!

All the essentials for this silky soup:

My Mueller Dutch oven is one of my faves.  Love it's sturdy quality at far less than pricier brands.

This Cuisinart Immersion Blender makes quick work of smooth soups & sauces.

Calphalon Knife Set - quality & budget friendly kitchen necessity.

Large Wooden Cutting Board - a staple for every kitchen

Amazing Asparagus Soup


1 bunch asparagus
2 tablespoon unsalted butter or ghee (clarified butter), or vegan butter
1 garlic clove, minced
1 teaspoon course sea salt
1 t pepper (Freshly ground is best)
1 teaspoon sambar powder or Ras El Hanout or garam masala (or other type masala middle eastern or Indonesian spice blend)
1 1/2 cup reduced salt vegetable stock (like Kettle & Fire brand)
1/2 cup full fat coconut milk plus extra for drizzling on the finished soup


Cut woody ends off asparagus then peel the bases of larger stemmed asparagus for the best consistency in your soup.
Chop in 1/2 inch pieces and reserve a few of the tips for garnish.

Sauté the asparagus in the ghee or butter in a large saucepan or dutch oven.  Add in garlic, salt, pepper and sambar powder. 

Cook for about 5 minutes then add in vegetable stock, cover and cook another 5-8 minutes until asparagus is tender. 
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Add in coconut milk and either blitz with an immersion blender or pour into a blender and blend in batches until smooth, being cautious not to splatter yourself with the hot liquid.


Serve in bowls with a dollop of coconut milk drizzled on top and a few asparagus spears for presentation and texture.