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.

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Creamy Carrot Soup with Curried Beet Creme Fraiche