it’s Creamy Asparagus Soup from The Roasted Root

The vibe: A silky-smooth, bright green soup that celebrates asparagus season. You can serve it warm or chilled depending on the weather. The “secret” for creaminess without just dumping in cream? Blending in a jewel yam or Yukon gold potato.

Key ingredients:

Fresh asparagus – 1 bunch, about 1 lb

Leek – adds soft, creamy onion flavor

Yellow onion + garlic – classic savory base

Jewel yam or white potato – thickens it naturally

Chicken or vegetable broth – 4 to 6 cups

Full-fat coconut milk or heavy cream – 1 cup for richness

Lemon zest – brightens everything up

Avocado oil, salt, pepper to finish

How you make it:

Sauté onion in avocado oil 5-8 min until golden

Add garlic, leek, and potato. Sauté 3 more min

Add asparagus, broth, and coconut milk. Boil, then simmer 15-20 min until asparagus is fork tender

Stir in lemon zest, salt, pepper. Blend with an immersion blender until creamy

Serve with a drizzle of EVOO, cracked pepper, and optional parmesan

Tips from Julia:

Trim the woody 2 inches off the asparagus stalks so the soup isn’t fibrous

Swap the potato for garbanzo beans or peas if you want plant-based protein

It’s even better the next day

Store in the fridge up to 5 days

Serves 6 at ∼236 cal per serving

Customize it: Add red pepper flakes, roasted garlic, fresh herbs, or bacon/ham for heartiness. You can also skip the potato and just use 1 cup heavy cream/coconut milk.

Want me to pull the full step-by-step recipe card or scale it for a different number of servings?