Champagne Carrot Cappucino

Antony Worrall Thompson adds bubbly to this delicious carrot soup for a fabulous fizzy flavour
By Antony Worrall Thompson
Champagne Carrot Cappucino
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 40 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 100 g onions, chopped
  • 1 tbsp coriander seeds, crushed
  • 300 g carrots, peeled and finely sliced
  • 2 bay leaves
  • 1 sticks celery, finely sliced
  • 175 g potatoes, finely diced
  • 1.2 litres vegetable stock
  • 300 ml champagne, (or substitute sparkling wine)
  • sea salt and freshly ground freshly ground white pepper
  • slices bruschetta, to serve


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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