Creamy Vegan Asparagus Soup

Preparation

1. Heat oil in a large pot over medium. Add the onions and garlic and cook until soft and translucent, about 5 minutes.
2. Cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1-inch pieces.
3. Add the chopped asparagus (except for the tips) to the pot, along with the vegetable broth, dried herbs, salt and pepper. Bring to a boil, and then reduce heat to low and cover. Simmer for about 20-30 minutes until asparagus is tender.
4. Transfer all ingredients including uncooked tips and almond milk to a blender or Vitamix and purée until creamy, blend in two batches if necessary.
5. Pour the purée back into the pot and heat for 3-5 minutes, do not boil.
6. Season with salt and pepper.
7. Garnish with Parmesan cheese, and a dash of paprika.