Chicken Fish Chanukah

Pesach Rosh Hashana Shabbat

Shavuot Sukkot Tu B'Shevat

Salad Sephardic Side Dishes

Soup Sweets Vegetarian

Serves 6

2 tablespoons olive oil

2 pounds carrots, peeled and chopped

2 cups chopped leeks

1 tablespoon chopped garlic

3½ teaspoons ground cumin

½ teaspoon crushed red pepper flakes

6½ cups soup base chicken style stock [Carmel Kosher brand]

8 tablespoons sour cream, divided

2 tablespoons lime juice

Kosher salt, pepper

Garnish: chopped cilantro and grated lime zest

1. Heat oil in a large, heavy pot over medium-high heat. Add carrot and leeks and saute until leeks begin to soften, about 5 minutes. Add garlic and saute 1 minute. Add cumin and red pepper flakes and saute 30 seconds more.

2. Add the stock. Bring to a boil, reduce heat and simmer uncovered, about 35 minutes.

3. Puree the soup in batches and return soup to the pot. Serve hot, with a dollop of sour cream and a squeeze of lime juice stirred into each bowl. Or cool the soup, whisk in 6 tablespoons of sour cream and refrigerate for three hours or overnight. When ready to serve, stir in lime juice, season to taste and serve topped with a dollop of sour cream and sprinkling of cilantro and lime zest.