Creamy Asparagus Mushroom Soup

Ingredients

2 bunches
asparagus
2
large onions
1 pound
mushrooms (cleaned and sliced)
1
piece of ginger (peeled and chopped)
1 can
organic coconut milk (14 oz can)
1
organic unsweetened almond milk (32 oz)
 
salt and pepper (to taste)
 
hot pepper sauce (to taste)

Instructions

Clean and cut asparagus, separating tips for later. Cut onions, slice mushrooms, and chop ginger into small pieces. Put onions, mushrooms, chopped ginger and asparagus (not tips) in a large skillet, add coconut milk and 1/2 box of almond milk and cook until vegetables are soft. When cooked, remove from skillet to a bowl, and put asparagus tips and the rest of the almond milk into the skillet, and cook until tips are soft. In the meantime, process the main vegetable mixture until smooth. You can use an immersion blender, food processor, or traditional blender for this step. Once the tips are softened, add them to the processed soup. Add salt, pepper and hot pepper sauce to taste.