Chilled Carrot Soup With Cumin and Lime
photo by SolightlyUK
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 907.18 g carrots, peeled, chopped (about 5 cups)
- 2 large leeks, chopped (white and pale green parts only)
- 14.79 ml garlic, chopped
- 17.25 ml ground cumin
- 2.46 ml dry crushed red pepper
- 1537.83 ml chicken stock or 1537.83 ml vegetable stock
- 118.32 ml sour cream
- 29.58 ml fresh lime juice
- 29.58 ml fresh cilantro, chopped
- 9.85 ml lime zest
directions
- 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.
- 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.
- 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.
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