Potato and Carrot Soup with Sauteed Asparagus
1 small onion (about 30 grams)
1 piece fresh ginger root (10-30 grams)
4 carrots (about 400 grams)
4 potatoes (each about 75 grams)
2 tablespoons olive oil
400 milliliters vegetable broth
300 grams small white asparagus
3 sprigs basil
1 small knife, 1 cutting board, 1 pot (with lid), 1 measuring cups, 1 peeler, 1 non-stick pan, 1 immersion blender, 1 tablespoon, 1 wooden spoon, 1 citrus juicer
1 Peel onion, ginger root, carrots and potatoes.
2 Chop onion and ginger finely. Cut carrots and potatoes into small cubes.
3 Heat 1 tablespoon oil in a pot and sauté onion and ginger until translucent. Add carrots and potatoes, season with salt and pepper and cook for about 5 minutes. Pour in broth and cook, covered, for an additional 10-12 minutes.
4 Meanwhile, rinse asparagus, trim woody ends and peel stalks. Cut asparagus diagonally into thin slices.
5 Heat remaining oil in a non-stick pan. Cook asparagus, stirring constantly, over medium heat for 6-8 minutes. Season with salt and pepper.
6 Squeeze 150 ml (approximately 2/3 cup) juice from orange. Rinse basil, shake dry and pluck leaves.
7 Puree soup in the pot with an immersion blender and stir in orange juice. Garnish with asparagus and basil and serve.