Carrot and Orange Soup with Asparagus and Feta Cheese

Peel carrots and cut into slices. Peel shallots and finely dice, Heat oil in a pan and cook shallots until soft. Add carrots sauté briefly, then pour broth and orange juice and bring to a boil. Stir in soy sauce and chili powder and simmer about 15 minutes.

Rinse asparagus and blanch in boiling salted water for about 8 minutes. Remove, rinse in cold water and drain.

Puree the soup finely, season with salt and pepper and stir in the sour cream.