Chilled Carrot Soup With Cumin And Lime

• 2 tablespoons olive oil
• 2 lbs carrots, peeled, chopped (about 5 cups)
• 2 large leeks, chopped (white and pale green parts only)
• 1 tablespoon garlic, chopped
• 3 1/2 teaspoons ground cumin
• 1/2 teaspoon dry crushed red pepper
• 6 1/2 cups chicken stock or 6 1/2 cups vegetable stock
• 8 tablespoons sour cream
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• 2 teaspoons lime zest

1. Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; saute until leeks begin to soften but not brown, about 5 minutes. Add garlic; saute 1 minute. Add cumin and crushed red pepper; saute 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. 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.
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.

olive oil, carrots, leeks, garlic, ground cumin, red pepper, chicken stock, sour cream, lime juice, fresh cilantro, lime zest

Taken from www.food.com/recipe/chilled-carrot-soup-with-cumin-and-lime-430640 (may not work)