In a deep pot, heat the 1 tbsp of Ghee butter to melt.
Firstly, add the chopped red onion, the 3 minced garlic cloves and the 1 minced nob of ginger. Let them release their aromas for 2-3 mins. Then add the ground Cumin and stir for 1-2 mins.
Afterwards, add in the pot all the carrots, the parsnips, the leeks, and the sweet potatoes. Give them another stir in order the Cumin to blend well with the whole vegetables. When they get slightly soft, add the vegetable stock, season and bring to boil. Now, bring to heat to low and cover. Simmer for 20-30 mins, as long as it needs for the vegetables to cook and become really soft. If the soup is ready, then set aside. Don’t forget to add more seasoning if needed.
he last step is to use your blender and give your soup a nice smooth and creamy consistency.
Later on, get a pan and fry with 1 tbsp of Ghee butter the asparagus with the 1/2 minced nob of ginger and 1 minced garlic. Cook for 5 mins. Check for seasoning. When the Asparagus is crunchy and not soggy and overcooked, take them out of the heat.
When everything is done, you serve your smooth soup with the cooked asparagus and sprinkle with fresh coriander.