Use a vegetable peeler to thinly peel the asparagus stalks. Trim off the bottom if woody. Combine these in a medium saucepan with the potato, onion, fennel, seasonings and broth. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, until the vegetables are tender. Cool slightly, remove the bay leaf, and then transfer to a blender. Blend to a smooth puree, then add and blend the coconut milk. Thin with additional broth if too thick. Taste for seasoning and correct if necessary. Serve warm or chill. Soup is nice when garnished with a scoop of sour cream or Greek yogurt and a sprinkle of herbs.