UA-121975756-1 Carrot & Horseradish Soup | Carte-du-vin | England

Carrot & Horseradish Soup

  • 8 large carrots peeled

  • Olive oil

  • 1 onion

  • 1 small fennel bulb

  • 2 cloves of garlic crushed

  • I tbsp. dried turmeric

  • 1tbsp dried oregano

  • 800ml stock

  • 200ml coconut milk

  • 1 tbsp cider vinegar

  • Horseradish sauce to taste

  • Double cream


  1. Pre-heat oven to 190° fan 170°

  2. Chop carrots in half and about 7cm long

  3. Put in roasting tin and sprinkle with olive oil, bake until tender about 35 minutes, give them a shake from time to time

  4. Chop onion and fennel and add to a pan with a little oil heat until opaque and crushed garlic and cook for further 2 minutes.

  5. Once carrots tender put in pan with onions, add turmeric and oregano and coat the carrots.

  6. Add stock, ½ coconut milk, vinegar and seasoning, stir and simmer for approx. 20 minutes.

  7. Now add horseradish sauce to taste.

  8. Blitz until smooth

  9. Adjust seasoning add more horseradish if wanted.

  10. Combine double cream with some horseradish and swirl a little in each bowl of hot soup.

Wine to accompany this dish - Arendsig’s Inspirational Chenin Blanc

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