Carrot soup with horseradish

Ingredients for 4 servings:

• 500 g carrot(s)
• 50 g horseradish, fresh
• 1 large onion(s)
• 1 liter broth, vegetable or chicken broth
• 2 garlic cloves
• 250 ml cream
• 1 tbsp lemon juice
• salt and pepper
• 1 pinch(s) nutmeg, freshly ground
• 1 pinch of cayenne pepper
• some olive oil

Instructions

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

Clean all the vegetables. Finely chop the onion and garlic. Slice the carrots and dice the horseradish; it doesn’t need to be finely diced, as the soup will be puréed later. Heat the olive oil in a saucepan and sauté the onion and garlic briefly. Then add the carrots and horseradish and sauté lightly. Deglaze with the broth and cook the vegetables over low heat for 20-30 minutes until soft. Purée with an immersion blender or in a blender. Stir in the cream and bring back to a boil. Season to taste with salt, pepper, lemon juice, nutmeg, and cayenne pepper.