Chez Mimi Carrot Soup
Cuisine: Spanish
Author: Kitchens
  • 1/4 Cup olive oil
  • 1 large garlic clove; minced
  • 2 Cups chopped leeks, white part only
  • 1 1/4 pounds chopped carrots (about 6 carrots)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon Cayenne pepper
  • 8 Cups chicken broth
  • salt, to taste
  • freshly-ground black pepper, to taste
  • Creme fraiche; for garnish (can also use Mexican crema)
  • chopped cilantro; for garnish
  1. Heat the oil in a large saucepan over medium heat. Add the garlic, leeks and carrots and cook until the leeks are softened, 10 minutes. Add the cumin, cayenne pepper and chicken broth. Let simmer, covered, until the carrots are very tender, 15 to 20 minutes.
  2. Puree the soup in a blender in batches until smooth.
  3. Serve warm or cold with a dollop of creme fraiche and a pinch of chopped cilantro.
This recipe yields 4 to 6 servings.

Each of 6 servings: 182 calories; 1,103 mg sodium; 0 cholesterol; 11 grams fat; 2 grams saturated fat; 13 grams carbohydrates; 8 grams protein; 3.20 grams fiber.

<b>NOTES:</b> Recipe from Chez Mimi in Santa Monica, CA
Recipe by Recipes at