Ingredients

• 2 tablespoons unsalted butter or extra-virgin coconut oil
• 1 small onion, chopped
• 1/2 pound new potatoes, tiny cubes
• 1 tablespoon green curry paste, or to taste (optional)
• 1 pound asparagus, trimmed and cut into 1/2-inch segments
• 1 14- ounce can full-fat coconut milk
• 1 1/2 teaspoons sea salt, or to taste
• 1 1/4 cups of water, or to cover
• 1 lemon or lime
• to serve (topping ideas): chopped chives, shallot, lemon, or olive oil; or grated hard-boiled egg, herbs, crumbled whole-grain crackers or croutons, crème fraiche

Directions

1. In a large soup pan over medium-high heat add the butter and onion. Stir until the onion is well coated, and allow to sauté until translucent, a few minutes. Stir in the potatoes, and cook until completely tender, about 10 minutes - you can add a splash of water to the pan if it seems like a bit of moisture will help. Stir in the curry paste, allow to cook another minute or two, and then add the coconut milk, salt, and water. Bring to a simmer, and add the asparagus. Cook until the asparagus is tender, 2-3 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth.
2. This next part is important (with any soup) - make any needed adjustments. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed. I also like to season this soup with a great big squeeze or lemon or lime juice. Serve topped with whatever you have on hand - I made it this time around with chopped chives and a drizzle of shallot oil, but you can also see a version with grated hard-boiled egg, herbs, crackers, and a touch of crème fraiche. You could just sprinkle a few chopped almonds on top and call it a day.