in Soup Recipes

Carrot soup with horseradish

updated

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 5 m.-sized potatoes
  • 1 liter vegetable broth
  • 2 tbsp horseradish (cream horseradish)
  • 2 tbsp cream fine for cooking
  • salt and pepper
  • Parsley, freshly chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple, quick and also suitable for WW with 2 P.

Cook the peeled and chopped carrots and potatoes in the broth until soft. Remove the pot from the heat; the soup should no longer be boiling, and puree. Season the soup to taste with the horseradish cream and seasonings. Place a dollop of whipped crème fraîche, sprinkled with fresh parsley, in the center. This soup has a 2-percent WW rating!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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