Ingredients
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2
-
2
-
2
-
1
-
3 1/2
-
1/2
-
6 1/2
-
8
-
2
-
2
-
2
-
-
-
-
Directions
Chilled Carrot Soup With Cumin and Lime, Its been a bit difficult to decide between warm weather soup and cold weather soup, our temperature has fluctuated so much I started out having this carrot soup warm the first day and then cold the next day It worked both ways, so you can eat it whichever way you like depending on how hot or cold you are There are lots of recipe for carrot soups around, but this one is nice and tangy with the lime juice and cumin is one of my favourite spices, so I really enjoyed this soup This would be a great cold soup to serve in shot glasses as an appetizer at a 4th of July barbeque This soup is from Bon Apptit, August 1998 , This was delightful; the red pepper flakes gave it a nice little kick, and garnishes took it over the top! It was everything I hoped it would be and I’m so glad to have plenty of leftovers for tomorrow Thanks for posting — perfect warm-weather fare!
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Steps
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1
Done
|
Heat Oil in Heavy Large Pot Over Medium-High Heat. Add Carrots and Leeks; Saut Until Leeks Begin to Soften but not Brown, About 5 Minutes. Add Garlic; Saut 1 Minute. Add Cumin and Crushed Red Pepper; Saut 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
Done
|
Working in Batches, Pure 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
Done
|
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. |
