|Big Daddy's Cooking with Attitude||
Yucatan Carrot Soup
Chiqui, a wonderful cyber friend from a favorite cook's discussion forum shared this recipe from a friend of hers. I'm a big fan of creamy, pureed soups and the flavors here are just terrific. I like to serve this with Autumn Dinner Salad, another recipe from the same source.
Heat oil in a heavy pot over medium heat. Add carrots and leeks, sauté until leeks are soft but not browned, about 5 minutes.
Add garlic, sauté 1 minute. Add crushed red pepper flakes and cumin and sauté 30 minutes.
Add broth-boil-reduce and simmer until veggies are tender - about 35 minutes.
Working in batches, puree the soup and transfer to a large serving bowl. Whisk in the sour cream and before serving stir in the lime juice and sprinkle with cilantro and grated lime peel.
THIS IS DELICIOUS!!
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