Asparagus goodness in a creamy base. You would never know this creamy soup had no dairy in it. This ended up being vegan actually, but you could use regular milk if you wanted. 

Creamy Asparagus Soup

1T           coconut oil

2 clove  garlic, diced

1t            thyme

1/2t        marjoram

1t            salt

1/2t        pepper

1              white onion, diced

1              green bell pepper, diced

3 stalks celery, chopped

1 lb         asparagus, roughly chopped

4c            vegetable broth

2c            water

1c            coconut milk

1              avocado

Heat stock pot over high heat until hot. Lower heat to medium high and add coconut oil.

Add garlic, thyme, and oregano and fry for about 30 seconds; until the herbs are aromatic.

Add onion, pepper, and celery, stir to coat. Salt and pepper to season vegetables and sauté until the onion is clear, 5-8 minutes.

Add broth, water, and asparagus. Bring to boil then lower heat to simmer. Cover and simmer for 25-28 minutes, stirring occasionally.

Puree the soup in batches in a blender, returning the soup to the pot.

Blend coconut milk with avocado and add to the soup, heating through. Do not boil or it will have a strong acidic flavor.

Taste and adjust seasoning if needed.

As pictured: with a drizzle of olive oil and a few toasted bread crumbs.

You could top with red pepper flakes or a drizzle of sriracha sauce if you prefer a spicy kick; chopped walnuts or pistachios, or even fried asparagus tops if you like some extra crunch.