Big Daddy's     Cooking with Attitude

Thai Chile



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.


2 teaspoons   

olive oil

2 pounds   

carrots, peeled and chopped (about 5 cups)

2 large   

leeks (white and pale green parts only, chopped, about 2 cups)

1 tablespoon   

chopped garlic

2½ teaspoons   


½ teaspoon   

crushed red pepper flakes

6½ cups or more   

chicken broth

¾ cup

sour cream

2 tablespoons   

lime juice

2 tablespoons   

fresh cilantro (optional)

2 tablespoons   

grated lime peel

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.



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