Spicy asparagus soup

Ingredients for 4 servings:

• 500 g asparagus, fresh
• 250 g potatoes
• 1 carrot(s)
• 1 m.-sized onion(s)
• 1 cm fresh ginger, finely diced
• 1 chili pepper(s), finely chopped
• 1 liter vegetable broth
• some lemon juice
• 1 tbsp curry powder
• some oil
• salt and pepper
• n. B. herbs
• e.g. sour cream

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Delicious soup with ginger and chili

Peel and dice the onions, and let them rest. Peel the remaining vegetables and cut them into bite-sized pieces. Add the oil to a pan and sauté the onions with the ginger and chili until translucent. Then add the carrot, potatoes, and curry powder and sauté for about 5 minutes. Deglaze with the vegetable stock and simmer for about 10 minutes. Now add the asparagus and lemon juice, along with salt and pepper. Carefully adjust the salt and pepper. Cook everything over low heat for another 10 minutes. Pierce the potatoes and asparagus with a knife to check they are cooked. Season with salt and pepper. Now it’s ready to serve. Garnish with a spoonful of sour cream and herbs. Tips: This soup is quite spicy. If you prefer it milder, you can add a little cream or use less chili.