Summer Carrot Soup

This was our first experience making a soup that's served chilled. In this case, it turns out the process is not that different from making hot soup, but you stick in the in fridge when it's done - ha! We used the purple carrots from our Week 10 box, and the color of the final product was just too fun (side-note: less fun when you spill said purple soup on your white jeans ... thankfully it washed out). And BONUS: we were able to put the rest of our dill from Week 8 to use! Surprisingly, it was still hanging on after two weeks and I'm so glad we found a way to use it. 

This recipe was really easy, but we decided to make it a day ahead of time so we could give it the 2+ recommended hours to chill without eating a late dinner. Although you could always serve it hot as well. Both Steve and I enjoyed this a lot, but I liked it best somewhere between fridge temperature and room temperature; so slightly less cold.

Summer Carrot Soup on Nancy Baggett's Kitchen Lane

Used From Our CSA
purple carrots
red potato (just one)
dill

Thoughts on the Recipe
- We didn't have any chives on hand, and couldn't find them at the store, so just left them out.
- This recipe made way more of the yogurt garnish than we used. I would probably make less of that next time, because now it's just sitting in our fridge and I really don't know what to do with it! Maybe we didn't use enough of it in our bowls.

Has anybody else ever made a cold soup for summertime? Or done something else yummy with purple carrots?