Creamed Carrot Soup with Curried Beet Crème
1 small potato (optional)
1-½ cups chicken broth, (preferably homemade) or water
1 cups half and half
Sea salt and freshly ground back pepper, to taste
½ large beet or 1 small beet
1-½ teaspoons curry powder
½ cup crème fraîche, sour cream, or plain whole
Curried Beet Crème Fraîche
1. Peel and dice beet. Steam until “fork tender”, about 20
minutes, then allow to cool. Add crème fraîche and curry
powder to steamed beet and purée with a hand held
“stick” blender, pitcher style blender, or food processor.
Chill in the refrigerator to allow flavors to develop.
Creamed Carrot Soup
1. Peel and dice carrots and potato. Place in a 1 or 2 qt saucepan with
chicken broth, and cook untiltender, about 15-20 minutes.
2. Remove pan from heat and purée with a hand held
“stick” blender (or transfer to a blender or food
processor) until smooth, then add half and half and blend well. Season
to taste with sea saltand freshly ground black pepper. Makes 3-4
Serve soup with a generous dollop of Curried Beet Crème
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