Beet Curry Soup

• 2 tablespoons vegetable oil
• 3 large beets (2 1/2 pounds total)
• 4 tablespoons unsalted butter
• 1 medium Vidalia or sweet onion, chopped fine
• 2 apples finely chopped, plus thin slices for garnish
• 4 cups chicken broth, more if necessary
• 1 teaspoon ginger, grated
• 1 to 2 tablespoons curry paste1 teaspoon salt
• 1/2 cup creme fraiche or yogurt.

1. 1. Heat oven to 350 degrees. In a bowl, drizzle oil over beets. Place beets on aluminum foil and bake about an hour or until beets can be pierced with a fork. When cool, peel beets and chop into large chunks.
2. 2. In a soup pot, melt butter. Add onion and saute until it is almost caramelized, about 15 minutes. Add chopped apples, beets, broth, ginger, 1 tablespoon curry paste and salt. Mix well, bring to a boil and simmer, uncovered, about 10 minutes or until apples are soft.
3. 3. Pour soup mixture into a food processor and puree, in batches if necessary. Taste, adding more curry paste or salt if desired. If soup is too thick, add a bit of water or broth. Serve warm with a dollop of creme fraiche or yogurt and a slice of apple.
4. Yield: 6 to 8 servings.

vegetable oil, beets, unsalted butter, sweet onion, apples, chicken broth, ginger, curry, crueme fraueeche

Taken from www.epicurious.com/recipes/member/views/beet-curry-soup-1257879 (may not work)