Recipes / Carrots

Creamy Carrot Soup with Curried Beet Crème Fraiche

12 sweet carrots
1 medium potato
2 to 3 cups half-and-half
2 stalks celery, chopped
Salt and pepper to taste
1 large red beet
1 tablespoon curry powder
1 cup crème fraiche

Peel and 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 salt and pepper. Peel and chop beet; roast in oven at 400 degrees F. until tender, about 45 minutes. Blend in blender with curry powder and crème fraiche. Use on soup for garnish.

Serves 6 to 8.

From Tami Lax, L’Etoile Restaurant.

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