Coconut Asparagus Soup

serves 2-4

1/2 tablespoon grape-seed oil
1.5 lbs asparagus, chopped
1/2 cup onions, diced
1/2 cup celery, diced
1 can coconut milk
1/2 teaspoon tarragon
1 1/4 teaspoon salt
1/8 teaspoon pepper

In a medium skillet, head grape-seed oil.
Lightly sauté asparagus, onions, and celery in grape-seed oil until softened.
Pour mixture into blender. Add coconut milk, tarragon, salt, and pepper. Mix until smooth.

Best served hot but can be served cooled as well.

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