1cCanned Coconut Milk, Vegan non-Dairy Cream, Cashew Cream or OTHER non-Dairy alternative
Red Pepper Flakesto taste
TO ROAST THE VEGGIES:
Preheat oven to 450 degrees.
Trim the asparagus, place on a lined baking sheet and toss with 1-1/2 tsp of olive oil. Generously sprinkle with salt and pepper. Roast until tender, about 20-30 minutes, tossing occasionally.
Trim off the top of garlic heads, drizzle with remaining olive oil and season with salt and pepper. Wrap in foil and place on the baking sheet with the asparagus. Roast until golden and caramelized, about 20 minutes longer than the asparagus depending on size.
In the bowl of a food processor, add the asparagus, as many of the roasted garlic cloves as you'd like and non-dairy milk choice. Also add the salt, pepper and vegetable broth. Puree until smooth.
Garnish the soup with fresh parsley, vegan sour cream (optional) and a drizzle of olive oil and/or red pepper flakes as desired.