In a soup pot add coconut oil, onion, garlic, chiles, crushed coriander and heat on high until golden and glossy. Then add curry powder and asparagus and stir for about 5 minutes on medium. Add water and bring to a boil - boil for 7 minutes on high, reduce heat to low - medium and add 2 cans of your favorite Organic Coconut Milk. Stir all ingredients and turn off heat.
With a handheld blender, slowly blend all ingredients until soup is completely creamy and lump free. If you prefer, you may also mix all ingredients in a blender or food processor.
Serve as an appetizer, or lunch entree. Remember to add a good source of protein if you are going to enjoy this as a stand alone dish.
This is truly delicious and refreshing, served warm or cold - totally dairy free.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 94 (80%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 1167.6mg||40 %|
|Potassium 220.6mg||6 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 3.7g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 117
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