SOUP CHILLED CARROT W/ CUMIN AND LIME

By pat1908

Makes: 4 SERVINGS

Ingredients

• Makes: 4 SERVINGS
• 2 Tbsp olive oil
• 2 pounds carrots, peeled, copped (about 5 cups)
• 2 large leeks (white and pale green parts only), chopped (about 2 cups)
• 1 Tbsp chopped garlic
• 3 1/2 tsp ground cumin
• 1/2 tsp dried crushed red pepper
• 6 1/2 cps (or more) canned low-salt chicken broth
• 8 Tbsp sour cream
• 2 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro
• 2 tsp grated lime peel

Preparation

Step 1

1. Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; saute until leeks beginning to soften but not brown, about 5 minutes. Add garlic; saute 1 minute. Add cumin and crushed red pepper; saute 30 seconds longer. Add 6 ½ cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
2. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 Tbsp sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
3. Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon ½ Tbsp sour cream atop each serving. Sprinkle with cilantro and lime peel.