Creamy Carrot and Horseradish Soup
Servings: 2 -3
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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