Persain Carrot Soup

1. 1

   Heat oil in a large saucepan over medium heat. Add leek and garlci.

2. 2

   Cook, stirring frequently, 3 minutes.

3. 3

   Add small amounts of water if necessary, about a tablespoon at a time, to keep from sticking.

4. 4

   Add broth, carrots, cumin and bay leaf. Bring mixture to a boil, then cover and reduce heat to medium-low, and simmer 45 minutes or until carrots are tender. Remove and discard bay leaf.

5. 5

   Working in small batches, puree soup, then return to saucepan. Stir in lemon juice and sugar.

6. 6

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.