The Chef: Elizabeth
The Menu: Easy-as-can-be roasted carrot soup was the main of our meal. Elizabeth was short on time today, so she let the oven do all the work. After chopping two bunches of carrots and a few Yukon Gold potatoes, tossing them in olive oil, salt and pepper, and curry powder, she let them sit in the oven at 450 degrees while she went about her work. After about 45 minutes, two cups of water, and a little visit from the immersion blender, voila! Soup! A fresh chopped salad with romaine lettuce, red bell pepper, tomatoes, avocado, and cucumber with a homemade mustard vinaigrette and slices of sourdough pugliese finished off the plates.
The Goods: Today it's get-out-your-bikini-and-hit-the-beach hot here in SF. Since we get about six days like this a year, it might seem a tad out of place to be serving soup during such sweltering weather. Thankfully, a light soup like today's curried carrot can be served just above room temp and won't leave you feeling like you've just consumed a huge, heavy serving. Any other not-too-hot (temperature-wise, that is) soup ideas? Want to see us try to come up with a week of them? Don't forget to cast your vote for the next Café VegNews giveaway!