Carrot Cool Off

We all know it’s important to have a balanced diet, and eat as nutritiously and naturally as you can (just read this interview on Huffington Post about how crucial the diet is to the USA team during FIFA ). That said, when the temperatures are up and the Seattle rain takes a vacation, it’s so hard to find the motivation to even use the microwave, let alone the stove.

Since you probably have a few spare carrots left from the past weeks bin, try this cold dish, with very minimal cooking time required!


  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled, sliced
  • 1 rib celery
  • 3 large leeks
  • 1 large onion, finely chopped
  • 6 garlic cloves, peeled
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1/2 teaspoon cayenne
  • 4 cups vegetable broth
  • 1/4 cup crème fraiche
  • Parsley, to garnish
  • 4 toasted pita pockets


1. Heat oil on medium-low heat in medium size pot. Add carrots, celery, onions, leeks, and garlic. Sauté until onions are translucent, about 3 minutes. Season with salt and pepper. 2. Add spices and vegetable broth. Simmer for 30 minutes until carrots are tender. 3. Remove pot from heat. In small batches, puree soup in blender until silky smooth. Return soup to pot and finish with crème fraiche. Thin to desired consistency with additional broth, if necessary. Adjust seasoning. Chill. 4. Serve in vodka shot glasses garnished with parsley and toasted pocket-less pita on the side.


If you’re not the carrot loving type (or very much the carrot type and eaten all of yours already), Food and Wine has a slide list of chilled soup recipes!

This week we have some beautiful apricots, raspberries and cherries on sale. What are your favorite ways to eat summer fruits?

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