Creamy Ginger Asparagus Soup
Ingredients
- 2 tablespoons plus ¼ cup extra-virgin olive oil, plus more for serving
- 1 shallot, chopped
- 1 tablespoon minced fresh ginger
- 1 russet potato, peeled and chopped (1 ½ cups)
- Kosher salt and fresh ground pepper
- 1 ½ pounds asparagus, ends trimmed, stalks chopped (3 cups)
- 1 cup packed cilantro leaves (from about 1 large bunch)
- 2 cups packed baby spinach
- Lemon wedges, for serving
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