Carrot on a Spoon

Not too long ago, the acquisition of a certain small kitchen appliance induced in me fantasies about the many cool and perfectly smooth soups I would turn out of my kitchen this summer. These fantasies have not proven entirely ephemeral. A blindingly bright green soup offered a moment's relief from the heat several weeks back. And this electric orange one is, I think, even better. The texture is all rich velvet, but the zip of cumin and crushed chili pepper keeps it refreshing, I daresay, invigorating, on a humid summer night.

The flavor of this soup alone makes it worth peeling and chopping all those carrots, but the fact that it can be made any time of the day or even the day before it is to be served will make it a warm weather dinner party staple in the years to come. Moreover, and this is meant in the best way possible, it's cheap. Who would ever believe that an ordinary two dollar bag of carrots could be transformed into something this alluring and almost decadent? Carrots, it seems, are more than diet food, more than forgettable dip scooping instruments. And, although it could be difficult to tell the two apart, they are when pureed so much more than healthy fodder for toothless babies.

Chilled Carrot Soup with Cumin and Lime
from Bon Appetit August 1998 (with a few minor changes), serves 4


2 tablespoons olive oil
2 pounds carrots, peeled and chopped
2 large leeks, white and pale green parts chopped
2 tablespoons garlic
3 teaspoons ground cumin
1 teaspoons (or more) dried crushed chili pepper
6 1/2 cups chicken broth (or water)
8 tablespoons low fat sour cream
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons grated lime peel

1. Heat oil in a heavy pot over medium-high heat. Add carrots and leeks. Saute until leeks begin to soften, 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 a boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
2. Puree soup with an immersion blender (or, if you are unfortunate, in batches with a standing blender). Transfer soup to a 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 tablespoon sour cream atop each serving. Sprinkle with some red pepper flakes (if you want more spice), cilantro, and lime peel.