Heat the extra virgin olive oil in a large soup pot over medium heat. Add the diced onion and garlic, cooking for 4 to 5 minutes until soft and translucent without browning.

Add the chopped asparagus stalks (reserving the tips for later) and diced potato into the pot. Stir well to combine with the aromatics.

Pour in the vegetable broth, bringing the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and simmer until the potatoes and asparagus are fork-tender.

While the soup simmers, blanch the reserved asparagus tips in a small pot of boiling water for 2 minutes, then drain and rinse under cold water. Set aside for garnish.

Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth and velvety. Stir in the coconut milk, fresh lemon juice, salt, and black pepper.

Ladle the hot soup into bowls and top with the reserved asparagus tips and an extra drizzle of coconut milk before serving.