1. Carrots – 4-5 small or 3 big
2. Asparagus – 1 bunch
3. Onion – 1 large, finely chopped
4. Garlic paste – 1 tbsp
5. Butter – 2 tbsp
6. Olive oil – 1 tbsp
7. Vegetable Stock / Chicken Stock / Water – 2 cups
8. Salt – 1 tsp or to taste
9. Pepper powder – 1/2 tsp
10. Dried parsley leves – 1 tbsp
11. Red chilli flakes – 1 tsp
Peel and chop the carrots into cubes. Trim the asparagus, chopping off the head and tail and then cutting into 1 inch pieces.
Now heat the butter and olive oil in a skillet or saucepan.
Add the garlic paste and fry for a few seconds.
Next add the onions and fry for a couple of minutes.
Add the chopped carrots and asparagus and fry for 2-3 minutes.
Now add stock or water, salt and pepper powder.
Bring the stock / water to a boil and then cover the saucepan or skillet and cook on the lowest heat for about 30-45 minutes.
After that, turn off the heat and allow to cool a little. Then in a blender, puree the soup finely.
Place the puree back into the saucepan. Add more water if the soup has become too thick while cooking.
Heat the soup again and now add in the dried parsley leaves and red chilli flakes.
Check the seasoning and heat the soup well. Serve with garlic bread.