Tuesday, July 16, 2013

Jackie's Chilled Carrot Soup with Cumin & Lime

One of the wonderful things about being invited away for a cottage weekend, is often the opportunity to meet new friends and discover fabulous new recipes, like this delicious Chilled Carrot Soup with Cumin and Lime. A cool starter for a hot and humid July lunch, this Chilled Carrot Soup is perfect summer fare with its fragrant background of cumin, lime juice and whisper of sweetness and heat with the unexpected addition of honey and crushed red pepper. Bright orange in colour and bursting with flavour, the swirl of Greek yogurt and garnish of fresh green cilantro leaves, are the ideal finishing touches to this light, healthy and refreshing sensational summer soup. Thanks Jackie!

Jackie's Chilled Carrot Soup with Cumin & Lime
Serves 4

2 tbsp olive oil
2 lb carrots, peeled, chopped - about 5 cups
2 large leeks, white and pale green parts only, chopped - about 2 cups
1 tbsp chopped garlic
3 1/2 tsp ground cumin
1/2 tsp dried crushed red pepper or cayenne
2 tbsp honey
6 1/2 cups canned low-salt chicken broth
8 tbsp sour cream or Greek yogurt
2 tbsp fresh lime juice
2 tsp grated lime peel
2 tbsp chopped fresh cilantro

Heat the oil in heavy large pot over medium-high heat. Add the carrots and leeks, and sauté until the leeks begin to soften but not brown, about 5 minutes. Add the garlic and sauté 1 minute. Add the cumin and crushed red pepper, and sauté 30 seconds longer. Add 6 1/2 cups chicken broth and bring to boil. Reduce the heat and simmer uncovered until the vegetables are very tender, about 35 minutes.

Working in batches, purée the soup in a blender, or with a hand immersion blender, until smooth. Transfer the soup to large bowl and let cool. Whisk in 6 tablespoons of sour cream or Greek yogurt, then cover the soup and refrigerate until cold, at least 4 hours or overnight.

To finish, stir the lime juice into the soup, and thin with more broth, if desired. Season with salt and pepper, then ladle into a soup tureen or serve individually into 4 bowls. Spoon 1/2 tablespoon sour cream or yogurt on top of each serving and garnish with a sprinkle with cilantro and lime peel.

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