I am very excited to be sharing another recipe with the Free People Blog, BLDG 25. Today’s recipe is a simple but totally impressive chilled soup that is perfect for all of these hot weather days we’ve all been having.
When it is as hot as it has been, I find it hard to want to start up the stove or oven and then do all the prep work in a hot kitchen. Then, once I am really good and sweaty, that’s when dinner is ready. Nothing like eating a hot meal and feeling like you want to just pass out or jump in a pool.
The great thing about this chilled carrot soup is you can do the prep work the night before or early in the morning when the kitchen and the rest of your house still has a chill to it from the overnight cool down. You make the soup quick, puree it and then put it in the fridge until you are ready to eat. It makes a wonderful dinner or lunch with a simple side salad, or it would be wonderful as an appetizer.
But, if you are like my hubby, Mark, and chilled soups totally skeeve you out, you can enjoy this soup warm, room temperature or hot. Trust me, I may have taken many spoonfuls of it, while it was cooling and it was just as incredible.
Head on over to the Free People blog to get the full recipe .
While you are over there check out some of my other recipes: Roasted Balsamic Strawberry Mini-Tarts with Whipped Coconut Cream – Gluten-free + Vegan, No-Bake Banana Cream Pie – Gluten-free + Vegan, Blueberry Lavender Vanilla Ice Cream – Vegan, Gluten-free, Refined Sugar-free