Chilled Carrot & Ginger Soup w/ Cumin (serves 4)
2 pounds carrots
2 large leeks (chopped – white and pale green parts only)
2 TBSP chopped garlic
4 teaspoons ground cumin
2-3 TBSP finely chopped peeled ginger
3 TBSP stick of butter
5 cups of chicken or vegetable stock
1 lemon
salt and pepper
creme fraiche or sour cream
1. Heat butter in pan over medium heat, add carrots and leeks, and saute unti leeks begin to soften (about 5 minutes).
2. Add garlic and saute for about 1 minute.
3. Add cumin and ginger and saute for another minute.
4. Add stock and bring to boil. Reduce heat and simmer uncovered until vegetables are very tender (about 35 minutes).
5. Working in batches, puree soup in blender until smooth. Season to taste with salt, pepper, and the juice of half of one small lemon.
6. Refrigerate for about 4 hours until cold (keep in fridge overnight is possible)
7. Transfer to serving bowls and top each with dollop of creme fraiche or sour cream.