Ingredients
- (Can be served cold, room temperature, or warm).
- 2 tablespoons olive oil
- 2 pounds carrots, peeled, chopped (about 5 cups)
- 2 large leeks (white and pale green parts only), chopped (about 2 cups)
- 1 tablespoon chopped garlic
- 3 1/2 teaspoons ground cumin
- 1/2 teaspoon dried crushed red pepper
- 6 1/2 cups (or more) canned low-salt chicken broth
- 8 tablespoons sour cream
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons grated lime peel
Directions
Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauti until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauti 1 minute. Add cumin and crushed red pepper; sauti 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.
Serves 4.
Bon Appitit
August 1998
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Submitted 6/13/05.
Source: Bon Appitit
Submitted By: Meryl
merstarunicorn11@hotmail.com
CHILLED CARROT SOUP WITH CUMIN AND LIME