Chilled Carrot Soup With Cumin And Lime

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 lbs carrots, peeled, chopped (about 5 cups)
• 2 large leeks, chopped ( and pale green parts only)
• 1 tablespoon garlic, chopped
• 3 1/2 teaspoons ground cumin
• 1/2 teaspoon dry crushed red pepper
• 6 1/2 cups chicken stock or 6 1/2 cups vegetable stock
• 8 tablespoons sour cream
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• 2 teaspoons lime zest

Recipe

• 1 heat oil in heavy large pot over medium-high heat. add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. add garlic; sauté 1 minute. add cumin and crushed red pepper; sauté 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.
• 2 working in batches, purée 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.
• 3 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.