Dice the onion into 1/4-inch pieces and mince the garlic cloves. Trim the tough woody ends from the asparagus and cut the spears into 1-inch lengths. Heat the 4 tablespoons of olive oil in a large pot over medium heat, then add the diced onion and cook for 3-5 minutes, stirring occasionally, until the onion becomes translucent and softens. This initial cooking step develops a sweet, caramelized flavor that forms the foundation of the soup.

Add the minced garlic, sea salt, and freshly ground black pepper to the softened onion and cook for 1-2 minutes, stirring frequently. This brief cooking time mellows the raw garlic bite and allows the salt to begin drawing out moisture from the vegetables, creating a flavorful base. I like to add the salt at this stage because it helps season the aromatics evenly before adding the liquid.

Add the prepared asparagus pieces to the pot along with the dried rosemary and dried thyme, stirring to coat everything in the oil. Cook for about 5 minutes, stirring occasionally, until the asparagus begins to soften slightly and the herbs release their aromatic oils into the oil. The gentle cooking at this stage begins breaking down the asparagus while keeping it from becoming mushy before the liquid is added.

Pour in the 3.5 cups of low-sodium vegetable stock and the full 15 oz can of coconut milk, stirring well to combine. Bring the soup to a gentle simmer, then reduce heat to low, cover with a lid, and simmer for 7-10 minutes until the asparagus is very tender and easily pierces with a fork. The covered pot traps steam, which speeds up the cooking and ensures the vegetables become soft enough to blend smoothly into a creamy soup.

Remove the pot from heat and let it cool for 2-3 minutes. Working in batches if necessary, carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until completely smooth and creamy. Return the blended soup to the pot if using a traditional blender, then stir in the 2 tablespoons of fresh lemon juice, 1 tablespoon of nutritional yeast, and 1/4 teaspoon of red pepper flakes. I find that adding the lemon juice after blending rather than before prevents any discoloration and gives the soup a bright, fresh finish.

Taste the soup and adjust the seasoning with additional salt, pepper, or lemon juice as needed. Ladle the soup into bowls and garnish each serving with the 2 tablespoons of finely chopped fresh parsley. If desired, drizzle a small amount of additional coconut milk over the top for extra richness and visual appeal. Serve immediately with crusty bread on the side.