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Creamy Carrot Soup with Curried Beet and Creme Fraiche
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PrintIngredients
12 Carrots
1 Potato
1 Beet
2-3 Cups half and half
1 Tablespoon curry powder
1 Cup creme fraiche
Directions
Chop carrots and potato. Place in 2-quart saucepan, cover with water, and cook until tender. Transfer into food processor; add half and half and blend until creamy. Season with salf and pepper. Peet 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.
* From Asparagus to Zucchini
Reviews
Added By : Reggie on 2012-01-15 06:21:55
This was very good and very easy! I added the curry powder to the carrot/potato mixture because I was worried it would be bland. I also love beets so I let that flavor stand on its own. This recipe was a nice twist on carrot soup. I'll definitely make it again.
This was very good and very easy! I added the curry powder to the carrot/potato mixture because I was worried it would be bland. I also love beets so I let that flavor stand on its own. This recipe was a nice twist on carrot soup. I'll definitely make it again.