Creamy, Dairy-free Asparagus Soup

Takes less than 30 minutes start to finish! 

2 pounds asparagus , trimmed and cut in thirds
1/4 large white onion, thick sliced
~5 fresh garlic cloves , smashed
2 Tbsp avocado or coconut oil
Himalayan (pink) sea salt and fresh ground pepper, to taste
2 cups organic chicken broth
1 cup organic coconut milk
Fresh parsley, chopped for garnish
OPTIONAL: Add 4 pieces crispy bacon and drippings
OPTIONAL: Add a scoop of Collagen Powder to each serving for added protein

Preheat oven to 450F. 

Place asparagus, onion & smashed garlic in a large glass baking dish or cookie sheet. Drizzle with oil and season  with salt and pepper. Roast for 12 minutes, or until asparagus is soft, stirring once. Remove from oven and transfer asparagus, onions and garlic to a blender. Add broth and coconut milk, adding more coconut milk if you like it creamier. Blend until smooth. (You might have to do this part in batches depending on the size of your blender). If you have a Vitamix, blend on HIGH for 3-4 minutes until hot or transfer soup to a large pot to finish heating. Add salt and pepper to taste. Garnish with parsley.

Serves 3-4