summa, summa, summa'time

a lovely dinner for the first day of summer! i accidentally put 1/2 teaspoon instead of a pinch of cayenne in this cold carrot curry soup recipe i got from the latest issue of herbivore magazine, so i was pretty much a mad scientist in the kitchen with my blender, a bunch of carrots, and other spices--scheming like mad to get it to make a soup that wasn't as hot as the depths of hell. in the end it worked out pretty well! a nice, cold soup for a nice, hot day.

















creamy curried carrot soup (raw)
3 large carrots, chopped
2 cups water
3 T extra virgin olive oil
1 clove garlic
1 bunch fresh cilantro, cleaned and stems chopped off, save
2 T to garnish
1 t curry powder
1 t ground cumin
2 ripe avocados, seeded
2 t fresh ginger, minced
1 t lemon juice
pinch cayenne (um...yeah)
1 t salt
freshly ground pepper to taste

in a blender, place carrots and water and blend until smooth
add other ingredients (and more water if you want the soup to turn out a little less thick), process until creamy and all the spices are incorporated
chill or serve at room temperature, garnish with cilantro

to compliment our slightly spicy (oops) soup, we had a fresh salad






















and let's not forget dessert. i know i never do.