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creamy carrot and horseradish soup

Creamy Carrot and Horseradish Soup

5 from 2 votes
Emica D.
Course: Lunch/ Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 -3
Calories: 482kcal
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  • 1 tbsp sunflower oil
  • 500 g carrots peeled and diced
  • 4 medium-size potatoes
  • 1 vegetable stock cube
  • 2 ½ cup water
  • ½ tsp horseradish grated
  • salt and white pepper to taste


  • 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).


Serving: 1g | Calories: 482kcal | Carbohydrates: 96g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 821mg | Fiber: 15g | Sugar: 13g
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