Carrot cream soup with a twist

Ingredients for 4 servings:

• 300 g carrot(s)
• 300 g sweet potatoes
• 80 g celeriac
• 750 ml beef broth
• 2 tbsp crème fraîche
• 150 g Gouda, aged, grated
• 1 pinch(s) of pepper
• 1 pinch(s) of curry
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Dice the carrots, sweet potatoes, and celery. Place everything in a saucepan and pour in the beef broth. Simmer until the vegetables are soft (about half an hour). Remove from the heat and puree with a hand blender (or food processor). Bring back to a boil. Remove from the heat and add the cheese and crème fraîche until well blended. Season to taste with pepper, salt, and curry powder. Serve hot in warmed bowls. If desired, add a dollop of crème fraîche and scatter a few herbs in the center. Tip: If you prefer vegetable broth instead of beef broth, you can also make this dish completely vegetarian.