Carrot and Asparagus Soup

After spending an enjoyable afternoon at Centre Stage Theater the hubby suggested we stop at one of the fast food restaurants for a quick supper and his fix of burgers and fries. I like my fries as much as the next guy ...and the thought of having no dishes to wash made this idea very tempting, however I was able to resist and we went home for much healthier fare. I threw this soup together using ingredients I had in the fridge and we both found it delicious. I just used what I had on hand, so feel free to add what ever you want.

 Carrot and Asparagus Soup

with toasted Ancient Grains bread.

Carrot and Asparagus Soup
4 - 6 c. chicken stock
6 medium carrots (chop 5 and set the 6th aside)
cooked chicken, cubed (you can leave this out if you want)
1 small onion finely chopped
asparagus, chopped (I used 5 or 6 spears but add as much as you like)
Spices (use your favorite spices - I used a spice mix, cumin/chili/garlic...)
Pepper

Bring chicken stock and chopped carrots to a boil and then simmer until tender. Use an immersion blender to puree the carrots to make a carrot/chicken stock. Add chopped onions and chicken. Using a vegetable peeler and the last carrot, scrape  carrot curls into the stock. Add spices and simmer 10 minutes. Add the
asparagus and simmer another 10 minutes. 

Happy Walking,
Marisa