Spring Asparagus Thai Bisque

This past spring has been interesting...hot (as in 70 degrees) and then it's snowing, mix 30's, then hot again, cold again. I can't really keep up, except that it's been warm enough for me to get inspired over seeds, gardening and growing healthy green food. I'll take the warm weather speckled in the cold if it means I can get to gardening sooner.  

Spring comes with its own bounty: sprouts, greens, and one of my favorites, asparagus. Buying asparagus in the spring (try growing it too!) is completely different than any other time of the year since it's at its peak, fresh, a little sweet and very flavorful. 

I knew I wanted something light: loads of veggies in a coconut broth, but something all the while spicy and warming, so I paired the veggies with some red curry paste. This creamy, slightly spicy bisque is a balanced marriage of both light and warming that will soothe your bones on chilly spring evenings while giving you the best of the season's produce.

Ingredients:

1 tsp coconut oil

1 yellow or red onion, chopped

1 zucchini, chopped

1 bunch thin asparagus, chopped (be sure to discard the woody bottoms)

1/2 cup coconut cream (I prefer the thicker part of the Trader Joe's Coconut Milk)

1 heaping tablespoon Red Curry Paste (I like this one

In a medium heavy bottomed stock pot, melt the coconut oil and sauté the onions on medium heat, until translucent. Add in the zucchini and asparagus, and cover with about 1 inch of water. Add in the coconut cream and bring to a boil, then let simmer half-covered about 25 minutes (until all the veggies soften). Add in the red curry paste, season with salt to taste, and then using an immersion blender, blend until semi-smooth (I like it a little bit chunky). Feel free to give it a finishing touch of red pepper flakes and crushed black pepper. Enjoy!