Roasted Asparagus Soup

Creamy and smooth, this roasted aspragus soup is perfect for a rainy Spring day.

Serves: 4

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

1 lb. fresh asparagus spears, washed and ends trimmed
2 cups vegetable broth
2 tbsp. raw cashews
2 cloves garlic, peeled
1 small onion, sliced
1 tbsp. olive oil
salt and pepper
1 tbsp. fresh lemon juice

Directions

1. Preheat oven to 450 F and arrange asparagus spears on a parchment paper lined baking sheet.
2. Brush lightly with oil and sprinkle with salt and pepper. Bake for 10 minutes.
3. Remove tray from oven and add garlic and onion slices. Rotate asparagus with a spatula and return to oven for an additional 10 minutes, or until asparagus is bright green and tender.
4. Add cashews and 1/2 cup broth to a blender, blending until smooth.
5. Cut asparagus into pieces, reserving a couple of the tops for a garnish. Place asparagus, garlic and onions in blender with cashew mix, along with remaining broth. Blend until smooth.
6. Add lemon juice and blend. Taste and adjust if necessary.
7. Serve heated, garnished with an asparagus head or two.

Recipe from blog.fatfreevegan.com