Chilled Carrot Soup with Cumin & Lime
This recipe will make enough to have leftovers the next day when the soup is even better.
Serves 6

3 Tblsp olive oil
2 leeks (white part only), chopped
2 lbs. carrots, peeled & chopped
1 Tblsp chopped garlic
31/2 tsp ground cumin
pinch red pepper flakes
8 cups chicken broth
1/3 cup light sour cream
1/4 cup lime juice
salt & freshly ground black pepper
fresh whole cilantro leaves
lime wedges

Heat the oil in a large pot over medium heat. Add the leeks and sautÈ until softened and slightly golden, about 7 minutes. Add the carrots and garlic and cook for 1 minute. Add the cumin and red pepper and stir for about 30 seconds until fragrant. Add the chicken broth and bring to a boil. Reduce the heat and simmer until the vegetables are very tender, about 30 minutes.

Allow the soup to cool. Working in small batches, purÈe the soup in a blender. Transfer the soup to a large bowl. Thin with additional broth if too thick. Whisk in the sour cream, season with salt and pepper and chill for at least 4 hours or overnight. Stir in the lime juice and serve chilled. Garnish with cilantro leaves and pass lime wedges.