Recipe: Chilled Carrot Soup with Cumin & Lime
Author: http://www.culinarythymes.com
Recipe Type: soup
Serves: 6
Ingredients
- 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
- ⅓ cup light sour cream
- ¼ cup lime juice
- salt & freshly ground black pepper
- fresh whole cilantro leaves
- lime wedges
Instructions
- Heat the oil in a large pot over medium heat. Add the leeks and saute 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, puree 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.
Notes
This recipe will make enough to have leftovers the next day when the soup is even better.
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