Just a few simple ingredients is all it takes to make this Low Carb Ginger Asparagus Soup we have been enjoying for years. Its a favourite in my house during the start of spring. The warmth from the ginger and the freshness of spring time asparagus are the perfect soup for those cooler nights.
Although you will find asparagus all year it will be at it’s peak in spring. There are many ways to use asparagus and my favourite is usually grilling it on the bbq with a nice steak during the summer months. However, during the cooler temps I enjoy it in this creamy soup. I prefer it with ginger for that extra zip and flavour.
Will my Low Carb Ginger Asparagus Soup be stringy?
You have to boil it until tender and then blend it really well to avoid and stringy asparagus. I normally cut into 1″ pieces and boil for a good 15 minutes. I then use an immersion blender to get the asparagus nice and smooth. You can also cool it down and blitz in a regular blender but I prefer the immersion blender.
How long does Low Carb Ginger Asparagus Soup last in the fridge?
Store in an airtight container and it could last in the fridge up to 4 to 5 days. Alternatively you could store it in the freezer up to a month.
Do I throw out the Asparagus Ends?
You can use the ends in this soup if they are not too tough. Since we are boiling them down and then blending them, they should work in this soup.
Can I Eat Asparagus Raw?
Asparagus can be eaten raw. However, due to it’s tough stalks it is best to eat them cooked. I have sliced raw asparagus really thin and marinated them in vinegar to add to a salad.
Watch the Instructional Video
Let’s make the Ginger Asparagus Soup
If you are looking for more asparagus recipes, have a look at my Crunchy Asparagus Fries.
Low Carb Creamy Ginger Asparagus Soup
- 20 Asparagus Spears cut into 1" pieces
- 1 inch Fresh Ginger Root rough chopped
- 1 medium onion rough chopped
- 1 tbsp olive oil
- 4 cups Chicken Broth
- 1 Cup Heavy Whipping Cream
- 1/8 tsp Salt
- 1/8 tsp black pepper
- Trim and cut the asparagus into 1" pieces. You can use the ends for this recipe but should increase the boiling time to 30 minutes
- Roughly chop the ginger and onion and saute in the soup pot with 1 olive oil. Add the salt and pepper.
- Once ginger and onion are softened add 4 cups of chicken broth and then add the asparagus and bring to a boil.
- Boil for 15 minutes
- Next remove the pot from the heat and allow to cool before blending with an immersion blender. If using a regular blender please make sure the soup has completely cooled before blending.
- Return pot to low heat and add 1 cup of heavy cream
- Heat for 1 minute and enjoy.