1. Chop carrots in half and about 7cm long.

2. Put in a roasting tin and sprinkle with olive oil, bake until tender about 35 minutes, and give them a shake from time to time.

3. Chop onion, and fennel, add to a pan with a little oil heat until opaque add crushed garlic and cook for further 2 minutes.

4. Once carrots are tender put them in a pan with onions, add turmeric and oregano and coat the carrots.

5. Add stock, ½ coconut milk, vinegar and seasoning, stir and simmer for approx. 20 minutes.

6. Now add horseradish sauce to taste.

7. Blitz until smooth.

8. Adjust seasoning and add more horseradish if wanted.

9. Combine double cream with some horseradish and swirl a little in each bowl of hot soup.

This soup freezes well so make double the quantity and you have a hearty lunch ready.