Creamy Carrot Soup with Curried Beet Creme Fraiche
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
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.