Heat oil in pot on medium low heat.
Add onion and sweat for 5 minutes.
Add garlic for 1 minute.
Add asparagus and sauté for an additional 4-5 minutes.
Add garam masala, curry powder, and turmeric. Stir and cook for 1 minute.
Then add a small amount of broth (vegetable broth if making vegan) and stir to loosen any seasoning stuck to pan.
Add the rest of the broth and coconut milk. Simmer for 5-10 minutes.
Use immersion blender to blend to desired consistency.
If you don't have an immersion blender, let cool slightly, then put in blender, put lid on, and blend--please be careful if soup is still hot!!