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🍲 Creamy Potato and Carrot Soup with Asparagus

267 kcal · 30 min · 4 servings

Ingredients

• 1 small onion
• 20 g ginger (1 piece)
• 400 g carrots (4 carrots)
• 300 g potatoes (4 potatoes)
• 2 tbsp olive oil
• salt
• pepper
• 400 ml classic vegetable broth
• 300 g white asparagus
• 2 oranges
• 3 sprigs basil

Instructions

1. 1. Peel the onion and the piece of ginger.
2. 2. Wash the carrots and peel them using a vegetable peeler.
3. 3. Wash the potatoes and peel them as well.
4. 4. Finely chop the onion and the ginger.
5. 5. Cut the carrots and potatoes into small cubes.
6. 6. Heat one tablespoon of oil in a pot.
7. 7. Sauté the onion and ginger over medium heat.
8. 8. Add the carrots and potatoes to the pot.
9. 9. Season with salt and pepper.
10. 10. Sauté the vegetables for about five minutes.
11. 11. Pour in the broth.
12. 12. Let the soup simmer covered for ten to twelve minutes.
13. 13. Thoroughly wash the asparagus.
14. 14. Peel the asparagus generously.
15. 15. Cut off the woody ends of the asparagus.
16. 16. Slice the asparagus diagonally into thin pieces.
17. 17. Heat the remaining oil in a non-stick pan.
18. 18. Fry the asparagus over medium heat for six to eight minutes.
19. 19. Stir the asparagus constantly while frying.
20. 20. Season the asparagus with salt and pepper.
21. 21. Halve the oranges.
22. 22. Squeeze the oranges.
23. 23. Measure out 150 milliliters of orange juice.
24. 24. Wash the basil.
25. 25. Shake the basil dry.
26. 26. Pluck the basil leaves from the stems.
27. 27. Puree the soup in the pot using a hand blender.
28. 28. Stir the orange juice into the soup.
29. 29. Serve the soup in deep bowls.
30. 30. Distribute the asparagus over the soup.
31. 31. Garnish the soup with the basil leaves.
32. 32. Serve the soup immediately.

Nutrition per serving

• kcal: 267
• Protein: 8 g · Fett/Fat: 11 g · Carbs: 32 g