Peel and dice carrots and potatoes.

Heat the oil in a large pot over medium-high heat. Add diced carrots and potatoes and sauté for a few minutes, but don´t let them brown.

Add in one vegetable stock dice and water. Season with salt and white pepper.

Bring the mixture to a boil and then reduce the heat. Let it simmer for 20 minutes until carrots and potatoes are soft.

Use an immersion blender or high-speed blender to purée the soup.

Add grated horseradish and blend.

Taste and adjust flavor as needed, adding more salt or horseradish for a more intense horseradish flavor.

Garnish with garden cress or other sprouts (optional).