2 teaspoons coconut or olive oil
1 bunch asparagus, ends trimmed
Salt and pepper, to taste
1 teaspoon dried basil
2 cloves garlic, peeled
1 small onion, roughly chopped
2-3 cups vegetable broth
1 cup cooked white beans OR 1/2 cup raw cashews
Zest from half a lemon (optional)
1. Preheat oven to 350F. Place the asparagus spears, garlic, and onion on a baking sheet. Toss with the oil, salt & pepper, and basil.
2. Roast for 10 minutes. Stir and roast for about 10 more minutes, until asparagus is tender.
3. Place cooked asparagus, onion and garlic into the blender, along with the white beans and broth. Cover the blender and blend on high until smooth, adjust amount of broth according to the consistency you desire.
4. Pour blended soup into a large pot and heat through.
5 Sprinkle with lemon zest.
adapted from Susan Voisin