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Yucatan Carrot Soup Chiqui, a wonderful cyber friend from a favorite cook's discussion forum shared this recipe from a friend of hers. I'm a big fan of creamy, pureed soups and the flavors here are just terrific. I like to serve this with Autumn Dinner Salad, another recipe from the same source.
Heat oil in a heavy pot over medium heat. Add carrots and leeks, sauté until leeks are soft but not browned, about 5 minutes. Add garlic, sauté 1 minute. Add crushed red pepper flakes and cumin and sauté 30 minutes. Add broth-boil-reduce and simmer until veggies are tender - about 35 minutes. Working in batches, puree the soup and transfer to a large serving bowl. Whisk in the sour cream and before serving stir in the lime juice and sprinkle with cilantro and grated lime peel. THIS IS DELICIOUS!! |
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