Melt the butter in the saucepan, sweat the flour in it and extinguish with the clear soup. All simmer on low heat for about 20 minutes. Add the whipped cream. Season the soup with horseradish, white wine and spices. Fold in the carrots. Serve in soup bowls with bread cubes and chive rolls.
Tip: Stock up on high-quality spices – it pays off!