Potato-Carrot Soup

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 stems basil

Instructions

1. 1.

   Peel the onion and ginger. Peel, wash, and peel the carrots with a vegetable peeler. Wash and peel the potatoes as well.

2. 2.

   Finely chop the onion and ginger. Cut the carrots and potatoes into small cubes.

3. 3.

   Heat 1 tbsp of oil in a pot and sauté the onion and ginger over medium heat. Add the carrots and potatoes. Salt and pepper, and simmer for about 5 minutes. Pour in the broth and simmer covered for another 10-12 minutes.

4. 4.

   Meanwhile, wash, generously peel, and trim the asparagus. Slice the asparagus diagonally into thin slices.

5. 5.

   Heat the remaining oil in a non-stick pan. Sauté the asparagus in it while stirring constantly over medium heat for 6-8 minutes. Season with salt and pepper.

6. 6.

   Halve the oranges, squeeze out 150 ml of juice. Wash, dry, and pluck the leaves from the basil.

7. 7.

   Puree the potato-carrot soup in a pot with an immersion blender and stir in the orange juice. Serve the potato-carrot soup in deep bowls, arrange the asparagus on top, garnish with basil, and serve.