Persain Carrot Soup



  1. 1 teaspoon olive oil
  2. 1 large leek, chopped, white part only
  3. 6 garlic cloves, crushed
  4. 5 cups vegetable broth
  5. 1 lb carrot, sliced into 1/4 inch slices
  6. 1 teaspoon ground cumin
  7. 1 bay leaf
  8. 2 tablespoons lemon juice
  9. 1 tablespoon sugar


  1. Heat oil in a large saucepan over medium heat. Add leek and garlci.
  2. Cook, stirring frequently, 3 minutes.
  3. Add small amounts of water if necessary, about a tablespoon at a time, to keep from sticking.
  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. Working in small batches, puree soup, then return to saucepan. Stir in lemon juice and sugar.
  6. Serve hot or cold.