Spring Asparagus Soup – Vegan – with Cashew Crema Swirl

Drain cashews. Divide on half.
Make Cashew Crema (recipe below)

In a 3 quart heavy pot, add coconut oil, turn on low heat.
When warm, add garlic and celery, stir. Add 3 cranks of fresh pepper and a pinch of sea salt. Cook, stirring for 2 minutes. Add 3 1/2 cups of chopped asparagus and stir.

Reserve 1/2 cup of the asparagus for garnish.
Raise heat to medium and cook, stirring 3 minutes until crisp tender, yet still bright green.

Add vegetable broth and coconut milk. Bring to a boil, cover, reduce to a low simmer and cook for just five minutes.
Remove from heat. Add 1/2 of the soaked cashews and frozen peas.

Stir and let stand 5 minutes. Place in the carafe of a blender. Blend from low to high heat until smooth, about 1 minute. Taste for salt (will depend on the saltiness of your broth.)

Cashew Crema:
To the carafe of a blender: Add 1/2 of the soaked raw cashews (will plump to almost 1/2 cup) with 1/4 cup coconut milk and 1/4 cup filtered water.
Add flavorings: 1/2 teaspoon apple cider vinegar, 1 teaspoon pure maple syrup, a pinch of sea salt. Blend all on low to high speed until very creamy and smooth, about 30 seconds.

Flavoring the Crema:
Separate the crema into two small bowls.
Add 1/2 teaspoon curry powder to one bowl, stir well. Add a pinch of turmeric to brighten the color.

To Serve:
Steam the reserved 1/2 cup sliced asparagus until tender crisp, then dry.

Pour the warm soup into individual bowls.
Using a small spoon – drizzle the white Cashew Crema in the center.
Add a drizzle of Curry Cashew Crema.
Top with steamed asparagus. Add a fresh herb of your choice – I used fresh chives which have sprouted in my garden.

Enjoy!