2 Medium sweet potatoes
2-1/2 Quarts water
2 Medium carrots
1 Medium onion
Bottoms of a bunch of asparagus (the part
that is snapped off the stem before steaming)
3 Tablespoons olive oil or vegetable oil
1/4-1/2 Teaspoon ground ginger
1 Teaspoon chicken bouillon
1/2-1 Teaspoon curry powder
Salt to taste
1/2 Cup peanuts
Peel sweet potatoes and carrots and cut into large slices. Cut onion in four pieces. Put the vegetables into the water along with the bouillon and cook for about 20 minutes. Place immersion blender into soup and blend well. If there are still asparagus strings (and that bothers you), then put soup through strainer.
Sweet potatoes and carrots make the soup slightly sweet. If you want the soup to have a kick, use the larger amount of spices above, if not then use the smaller amount.
Just before serving, throw in a handful of peanuts for some protein and crunch.