Creamy Carrot Soup with Curried Beet Creme Fraiche
Creamy Carrot Soup with Curried Beet Creme Fraiche
Chop and peel carrots and potato. Place in 2-quart saucepan, cover with water, and cook until tender.
Transfer into a food processor; add half-and-half and blend until creamy. Season with salt and pepper.
Peel and chop beet; roast in oven at 400 degrees until tender, about 45 minutes. Blend in blender with curry powder and creme fraiche. Use on soup for garnish.
Ingredients
Directions
Chop and peel carrots and potato. Place in 2-quart saucepan, cover with water, and cook until tender.
Transfer into a food processor; add half-and-half and blend until creamy. Season with salt and pepper.
Peel and chop beet; roast in oven at 400 degrees until tender, about 45 minutes. Blend in blender with curry powder and creme fraiche. Use on soup for garnish.
