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“I got this recipe out of the LA Times several years ago, it is from a restaurant here in Los Angeles. This is by far the BEST carrot soup (and the easiest) I have ever made or eaten. I Love it with a pat of butter and a crust loaf of french bread -the BEST!!!!”
READY IN:
40mins
SERVES:
4-6
YIELD:
1 3/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  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 - or use a submersion blender in the pot that you cooked it inches.
  3. Serve warm or cold with a dollop of creme fraiche and a pinch of chopped cilantro or a pat of butter.

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