This week has been up and down….a bit cold and then way hot!  It’s hard to figure out exactly what season we’re in.  This weekend, one of our farmer’s market is having “Strawberry Fest”.  Most of you have had your tributes to the strawberry weeks ago.

I’m betting that this weekend is going to be hot (“cause that what the meteorologist says”) but my husband says, “If you want to know the weather, look out the window”.  He’s such a spoiled sport.

When it’s hot, I get a bit lazy. I want something easy, but I still want my family and friends to have a treat, so this Sunday, this is what we’re having.

It’s easy to make something ahead of time and that is what makes this soup perfect.  In fact, you the longer it sits, the better it gets.  So, please make it a day ahead.  Then on Sunday, toast or grill some bread, top with a bit of cheese, make a salad, and you’re all set.

I also like to serve soup in cups instead of bowls….you can sip, not spoon.  This also lets you walk around, talk and still eat…perfect!

This Sunday, I’ll slather fresh goat cheese from Prairie Fruits Farm on our toasted bread.  I will visit the farm in a few weeks and I can’t wait!  I’ll let you know what I discover…I’m sure that it will be a treat for me and you!

Cold Curried Carrot Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 Minutes

Total Time: 35 minutes

I find that you can make this a day ahead of time and the flavors are even better!

Ingredients:

1 tablespoon butter
1/2 cup onion, chopped
2 1/4 teaspoons curry powder
1 pound carrots ( about 1 bunch) peeled and sliced
1 cup plain yogurt (I used Fage 2%)
1 1/2 cups homemade or packaged chicken or veggie broth
Cilantro or parsley for garnish

Directions:

Wash, trim, peel and slice carrots (my slices are about a 1/2 inch).

In a large stock pot over low heat, melt butter, then add onion and cook until soft. Then stir in the curry powder and cook for about 2 minutes.

Add the broth and carrots, cook until the carrots are tender and can be easily pierced with a fork (15 - 20 minutes). Remove from heat and let the mixture cool.

Put mixture into blender or food processor and blend until it is pureed (I did this in 2 batches). Blend in yogurt. Chill.

Garnish with cilantro or parsley and serve.

Enjoy!