Asparagus Cream Soup with Coconut Milk

Ingredients

• 600 g green asparagus
• 150 g coconut flesh
• 2 Spring Onions
• 1 small green chili pepper
• 200 g starchy potatoes
• 2 tbsp Coconut oil
• 2 tbsp green curry paste (20 g)
• 700 ml vegetable broth
• 300 ml coconut milk
• Salt
• Pepper
• 1 Organic Lime
• 1 handful coriander (5 g)

Instructions

1. 1.

   Wash the asparagus, trim the woody ends. Separate the tips, cut them lengthwise and set aside; chop the remaining asparagus into small pieces. Grate the coconut finely and reserve a quarter of it. Trim, wash and dice the spring onions. Halve the chili pepper lengthwise, remove seeds, wash and chop. Peel and cube the potatoes.

2. 2.

   Heat coconut oil in a pot. Sauté the spring onions and chili for 4 minutes over medium heat. Add the asparagus pieces and cook for another 4 minutes. Stir in the curry paste and grated coconut, cooking for 2 more minutes. Deglaze with broth and add 250 ml of coconut milk. Season with salt and pepper, then simmer gently for 20 minutes.

3. 3.

   Meanwhile rinse the lime hot, dry it, cut one half into four thin slices; squeeze juice from the other half. Wash coriander, shake dry, pluck leaves, set aside a few, chop the rest.

4. 4.

   Blend the asparagus cream soup with coriander and lime juice until smooth. Ladle into bowls, top with a lime slice, asparagus tips, remaining coconut shavings and reserved coriander, then drizzle with extra coconut milk.