John Myers
Ingredients for 2 servings:
- 500 g asparagus, white
- 500 g carrot(s)
- 1 tsp vegetable stock, granulated
- 200 ml water
- 200 ml milk or cream, coconut milk, almond milk if desired
- 1 ½ tsp spice mix (mint curry)
- e.g. chili flakes, ground
- n. B. Salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
simple and vegetarian
Peel the asparagus, cut each stalk into about three pieces, and set aside. Peel the carrots and cut into about 1 cm thick slices. Place the carrots in a pot and just cover with water. The 200 ml of water in the ingredients list is purely an estimate; I do it by feel; in my case, the carrots were still loosely sticking out of the water at the top. Add the granulated vegetable stock and bring everything to a boil, then simmer with the lid on for about seven minutes. Add the asparagus pieces, stir once, and simmer for another 6-8 minutes. The vegetables should still have a bite, but not be hard. Add milk (or another milk-like liquid) as needed (this amount in the ingredients list is also an estimate). It’s better to add too little at first and add more later. Add the mint curry spice mix. Then purée lightly with a hand blender, or purée as much as desired. I prefer to add large chunks of vegetables to the cream of soup at the end. Season with salt and chili flakes, if desired, bring back to a boil, and enjoy. Tips and hints: This soup can be combined in many ways, for example, with rice or chicken. It’s certainly delicious with other vegetables as well. I ate this recipe alone for dinner and was quite filling. It would certainly look great garnished with fresh mint.
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