- 2 carrots, peeled and sliced
- 1 tablespoon white wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon sea salt
- 1 tablespoon creamy horseradish sauce, or to taste
Cook carrots in boiling water until very tender. Place carrots and remaining ingredients in a food processor or blender and puree until very smooth.
Store in the refrigerator, but serve at room temperature.
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