Champagne Carrot Cappuccino

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READY IN: 1hr 5mins
Recipe by English_Rose

Add bubbly to this delicious and unusual carrot soup for a fabulous fizzy flavour.

Ingredients Nutrition


  1. Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onion and coriander seeds and cook for about 7 minutes.
  2. Tip in the carrots, bay leaves, celery and potato and soften for a further 1 minute.
  3. Pour in the vegetable stock and half the wine, and bring to the boil. Simmer for about 15 minutes, or until the vegetables are tender.
  4. Puree the soup in a food processor or liquidiser until smooth, and pass through a fine sieve. Check the seasoning and adjust as necessary.
  5. When ready to serve, reheat gently. Pour a couple of tablespoons of Champagne into each bowl when serving. The soup will fizz gently. Serve at once, accompanied with bruschetta.

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