Dairy-Free and Delish: Asparagus Cream Soup!

It's Asparagus season aplenty--- they're a major key player on bbq grills, restaurant menus and stir frys at my house lately... While I'm on the subject of Detoxing, Asparagus is a great Detox veggie due to its high levels of potassium (known to reduce belly fat) and fiber (which cleans out the digestive system).This perennial also has wonderful anti-aging properties, and due to its levels of folate, Asparagus reduces inflammation and pain, prevents osteoporosis, cancer, heart disease and birth defects. Not to mention, its also an aphrodisiac! Here's a refreshing, cool Spring-night soup to dine on:

Asparagus Cream Soup 1 big bunch Asparagus (about 10-12 stalks) cut in half 2 small Organic Potatoes Juice of 1/2 Lemon 1/3 cup Coconut Milk 2 tablespoons Olive Oil 2 teaspoons Thyme 2 teaspoons Black Pepper 1/2 inch Ginger 1-2 cloves Garlic 1 small Shallot or 1/3 Onion 1 tablespoon Organic Miso (optional-- I like this as a salt sub; also it adds richness and tastiness)

Firstly, boil potatoes, garlic, ginger and onions in water until potatoes get soft- about 8-10 minutes. Add in Thyme and Pepper, and Salt to taste. Throw in Asparagus, cover with lid and cook for 5 minutes. Transfer boiled goods in a food processor, adding in Coconut milk and lemon- and puree until creamy. Add in broth from mixture to thin out and achieve desired consistency. Garnish with parsley. The soup keeps well, so feel free to make more for lunch tomorrow!