Name: 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

Creamy Carrot Soup with Curried Beet Creme Fraiche

Posted March 29, 2017

CategoryBeet, Carrot, Main Dishes, Potato, Recipe, Side Dishes, Soups and Stews

Creamy Carrot Soup with Curried Beet Creme Fraiche

Yields1 Serving

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

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

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

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.

Notes

Creamy Carrot Soup with Curried Beet Creme Fraiche

Ingredients Directions