Cold Carrot Soup
Okay, so I realise that autumn is setting in much of North America, but in Israel it's still warm, making it the perfect season to enjoy this soup. This soup is great for summer - it's served cold (you'll want to chill it in the fridge for several hours, so make it the night before), but it's somewhat spicy, and the combination makes it really refreshing.
2 tbsp olive oil
2 lb carrots, peeledand chopped
2 lrg leeks , chopped (white and pale green parts only)
1 tbsp garlic, chopped
3½ teasp ground cumin
½ teasp dried crushed red pepper
6½ cups veg stock
8 tbsp sour cream
2 tbsp lime juice
2 tbsp cilantro, chopped
2 teasp lime rind
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 6 1/2 cups of broth. Bring to a boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
Working in batches if needed, purée soup in blender until smooth. Transfer soup to large bowl. Cool in the fridge.
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 bowls. (Optional: spoon 1/2 tablespoon sour cream atop each serving.) Sprinkle with cilantro and lime peel.