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	cumin
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.

THIS IS DELICIOUS!!