Carrot soup and apple horseradish

Name: Carrot soup and apple horseradish
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 750 g Carrots; 300 g Potatoes; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Vegetable broth; 2 discs (120 g) Wholemeal bread; 2 TABLESPOONS Butter; 2 TABLESPOONS Sunflower seeds; 1 (approx. 175 g) small apple; 1-2 TEASPOONS Horseradish (glass); 150 g Light cream

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
750 g Carrots
300 g Potatoes
2-3 TABLESPOONS Olive oil
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Vegetable broth
2 discs (120 g) Wholemeal bread
2 TABLESPOONS Butter
2 TABLESPOONS Sunflower seeds
1 (approx. 175 g) small apple
1-2 TEASPOONS Horseradish (glass)
150 g Light cream

Directions

1
Peel and chop the onion. Peel and wash the carrots and cut them into large pieces. Potatoes peel, wash and roughly dice.
2
Heat the oil in a pot. Brown the onion, potatoes and carrots in it. Add 1 tsp. sugar and caramelise lightly. Season with salt, pepper and sweet paprika. Approx. 1 1⁄4 Pour on l water, bring to the boil and stir in the stock.
3
Cover and cook for about 25 minutes.
4
Dice bread. Heat butter in a coated pan. Roast bread cubes and seeds in it. Take them out.
5
Wash the apple, quarter it, remove the core and dice very finely. Mix with horseradish and crème légère. Season to taste with salt and pepper.
6
Take the soup off the stove, puree it. Season to taste with salt and pepper. Serve with a dollop of apple-horseradish cream, sprinkle with croutons and seeds. Add the rest of the horseradish cream.