Cream of Asparagus and Avocado Soup recipe

This asparagus and avocado soup can be eaten warm or cold, and fits in well with the fickle cool-then­ hot weather we have during the springtime rains.

It's rare that asparagus is found in soup, and even rarer that avocado is, but this combination comes out with a lovely flavor and texture that you will love.

Try it and let us know what you think!

Ingredients:

• flesh of one large, ripe avocado
• 1 bunch of fresh asparagus, chopped
• about 14 oz coconut water (for a thicker, creamier version, or if you want to eat it hot, you may prefer to use coconut milk)
• 1 cup raw cashews, soaked and drained (if they've been dehydrated or toasted, that's okay too)
• ¼ cup dill
• 1 teaspoon of tamari sauce (sesame seed butter)
• juice from 1 lemon
• 1/4 cup fresh dill
• juice of 1 fresh lemon
• 2 garlic cloves, peeled and crushed
• 1/ 2  teaspoon black pepper
• corn from 1 fresh ear of corn, or about 1 cup

Directions:

• Steam asparagus in the clay pot using ¼ cup water for about 20 minutes
• Drain and add all other ingredients except corn to the clay pot (or add asparagus and other ingredients to a blender)
• Blend with a hand immersion (or regular) blender  until smooth
• Serve garnished with corn