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Bon Appétit

Chilled Carrot Soup with Cumin and Lime

4.6

(61)

There will be enough of this delicious make-ahead soup for seconds or leftovers.

Recipe information

  • Yield

    Serves 4

Ingredients

2 tablespoons olive oil
2 pounds carrots, peeled, chopped (about 5 cups)
2 large leeks (white and pale green parts only), chopped (about 2 cups)
1 tablespoon chopped garlic
3 1/2 teaspoons ground cumin
1/2 teaspoon dried crushed red pepper
6 1/2 cups (or more) canned low-salt chicken broth
8 tablespoons sour cream
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime peel

Preparation

  1. Step 1

    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.

    Step 2

    Working in batches, puree 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.

    Step 3

    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.

TagsCold SoupSoupSoup/StewCarrotRoot VegetableVegetableLeekGarlicSour CreamDairyLimeCitrusFruitCilantroHerbs & SpicesStarterMainDinnerNut FreeGluten FreeSimmerBlenderBon Appétit
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