Creamy Carrot Soup with Curried Beet Creme Fraiche
Creamy Carrot Soup with Curried Beet Creme Fraiche
Beet, Carrot, Main Dishes, Potato, Recipe, Side Dishes, Soups and Stews
March 29, 2017
Creamy Carrot Soup with Curried Beet Creme Fraiche
Ingredients
12 sweet carrots
1 medium potato
2-3 cups half-and-half
Salt and pepper to taste
1 large red beet
1 tablespoon curry powder
1 cup creme fraiche
Directions
1Chop and peel carrots and potato. Place in 2-quart saucepan, cover with water, and cook until tender.
2 Transfer into a food processor; add half-and-half and blend until creamy. Season with salt and pepper.
3 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.
