Back to Recipe Menu

Scarlet carrot soup with horseradish sour cream


  • Roast the coriander seeds in a dry pan and then process or grind with a mortar and pestle. Set aside.
  • Heat the oil in a large heavy-bottomed pot and gently sauté the red onion until tender, regularly stirring.
  • Then add the chilli flakes, thyme and bay leaves with 2 tspn ground coriander. Mix well and briefly cook to toast.
  • Add the carrots, beetroot, stock and seasonings. Stir well and bring to the boil. Then turn the heat down and gently cook until all the vegies are tender. When ready, remove the thyme and bay leaves and stir through the vinegar. Process or blend the soup and taste for seasoning.
  • While the soup is cooking, combine the sour cream and horseradish with 1 tspn ground coriander, the fresh coriander and a squeeze of lemon juice. Taste for seasoning and set aside.
  • Serve the soup in individual bowls sprinkled with the horseradish sour cream.



  • 2 tbsp coriander seeds
  • 3 tbsp olive oil
  • 1 large red onion, finely chopped
  • ½ tspn chilli flakes
  • a few fresh thyme sprigs
  • 2 bay leaves
  • 800 gm peeled carrots, cut in chunks
  • 500 gm peeled beetroot, cut in chunks
  • 1½ litres vegetable stock
  • 1 tbsp red wine vinegar
  • sea salt & freshly ground pepper
  • 3 heaped tbsp sour cream
  • 1 heaped tbsp creamed horseradish
  • 1 tbsp chopped fresh coriander
  • ½ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm