This bright green soup gets its silky texture from a puree of tender asparagus and Yukon Gold potato, simmered together in vegetable broth until completely soft. Full-fat coconut milk gets stirred in at the end for a rich, velvety finish, and a splash of fresh lemon juice keeps the whole bowl tasting light and vibrant. Fresh tarragon and sliced chives scattered over the top add a fragrant, herby lift, with a pinch of red pepper flakes for those who want a little heat. It's a comforting, spoonable way to use up a big bundle of asparagus, and it comes together in one pot with an easy blend-and-simmer method. This one is a solid pick for a vegetarian table, whether you're serving it as a starter or a light meal with crusty bread on the side.
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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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