Carrot Cream Soup with Difference

Summary

Ingredients

• 300 g carrot (s)
• 300 g potato (s) (sweet potatoes)
• 80 g celeriac
• 750 ml beef broth
• 2 tablespoon crème fraîche
• 150 g cheese (Gouda), old, rated
• 1 pinch (s) pepper
• 1 pinch (s) curry
• 1 pinch (s) salt

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Instructions

1. Cut the carrots, sweet potatoes and celery into small cubes. Put everything in a saucepan and pour the beef broth over it. Let the whole thing cook until the vegetables are soft (about half an hour). Then remove from the heat and puree with a hand blender (or food processor). Bring to the boil again. Remove from heat and add the cheese and creme fraiche until everything is well mixed. Season to taste with pepper, salt and curry. Fill into preheated plates and serve hot. If you like, put a dollop of creme fraiche and a few herbs in the middle. Finished!
2. If you use vegetable broth instead of the beef broth, you can also offer the dish fully vegetarian.