Chilled Carrot Soup with Cumin and Lime

from Epicurious.com

submitted by Anne Halsted

serves 4

2 tablespoons extra-virgin 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

3½ teaspoon ground cumin

½ teaspoon dried crushed red pepper

7 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

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 6½ cups chicken broth, more if needed. 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. 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 ½ tablespoon of sour cream atop each serving. Sprinkle with cilantro and lime peel.

Nice flavors with the lime, and the pepper adds a little bite.