This vibrant green soup gets its silky body from tender asparagus and Yukon Gold potato, simmered in vegetable broth until completely soft, then blended until velvety smooth. Full-fat coconut milk gets stirred in at the end, giving the soup a rich, creamy finish without ever needing to touch a stove-top boil. A bright hit of fresh lemon juice cuts through the richness, while a generous scattering of chopped tarragon and sliced chives adds a fresh, herby lift to every spoonful. Add red pepper flakes if you like a little heat, and you've got a bowl that feels indulgent but stays light. It's an easy one to make ahead and reheat gently, and it's a great fit for a dairy free table.
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Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute. Watch closely so it does not brown.
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