Carrot soup

The farmer's market is ablaze with gorgeous carrots these days and this is the perfect soup to enjoy them at their peak. It's got a little kick and the cumin adds a really interesting flavor. Think more savory than sweet. Delicious!

Carrot Soup with Cilantro Cream
(serves 8)
1/4 cup unsalted butter
3 large leeks, cleaned and chopped (white and light green parts only)
5 cups chopped peeled carrots
2 teaspoons salt
1 tablespoon minced peeled fresh ginger
2 teaspoons cumin
1/2 teaspooon hot red pepper flakes
6 cups chicken broth
Juice of 2 oranges

For the Cilantro Cream (optional – soup is great without this) 
8 ounces sour cream
1 bunch cilantro, washed and dried
1/4 cup heavy cream

Melt the butter in a medium-size pot over medium-high heat. Add the leeks, carrots and salt and sauté until the leeks are soft, but not brown. Add the ginger and cook for 1 minute, until fragrant. Add the cumin and red pepper flakes and cook for 30 seconds, stirring. Add the broth, bring to a boil, then reduce heat to a simmer and cook until the carrots are very tender, about 35 minutes.

While the carrots are cooking, make the cilantro cream (if desired). Put the sour cream and cilantro into a food processor or blender and blend until smooth. The mixture should turn a lovely green color. Season with salt and pepper to taste. Thin with the heavy cream if needed until the mixture can easily be drizzled onto the soup. Refrigerate until needed.

When the carrots are tender, remove from heat and let cool for about 5 minutes. Working in batches, puree the soup in a blender until it is very smooth. Add the orange juice. Taste and adjust seasonings as needed. If the soup is too thick, thin with water; it should not be brothy though.
To serve, ladle 1 cup of soup into each serving bowl and drizzle 2 tablespoons of cilantro cream over the top.