Creamy Carrot Soup with Curried Beet Crème Fraîche


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 crème fraîche


Chop and peel 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 peper. Peel and hcop beet; roast in oven at 400 degrees until tender, about 45 minutes. Blend in blender with curry powder and crème fraîche. Use on soup for garnish.

Other Info

Serves 6-8