Creamy Roasted Asparagus Soup

Preheat the oven to 450°F (232°C).

On a baking sheet, toss the asparagus and garlic with the olive oil, salt and pepper. Roast until the asparagus is tender, about 10 minutes.

Remove from the oven and put the asparagus and garlic in a blender with the chicken broth, almond milk and butter or ghee. Blend, and when smooth and velvety, transfer to a soup pot. Cook over medium heat until it reaches the boil, about 7 minutes. Adjust the flavour with salt and pepper.

Serve with croutons.