Checking through the ingredients, everything here is naturally Paleo-friendly — coconut oil, onion, garlic, fresh ginger, turmeric, asparagus, bone broth, coconut milk, lemon juice, and a bright parsley-and-olive-oil finish. Nothing on that list needs any tricky handling, which means this one's about as easy as it gets. The onion softens in coconut oil before ginger, garlic, and turmeric bloom into something warm and fragrant, then tender asparagus simmers right in the broth until it's ready to blend into a silky, vivid green puree. Coconut milk stirred in at the end gives the soup its velvety body without weighing it down, and a squeeze of lemon juice keeps the whole bowl tasting fresh and bright. Finished with parsley and a drizzle of good olive oil, it's a comforting, vegetable-forward soup that fits beautifully into a Paleo kitchen.
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Heat the coconut oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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