Persain Carrot Soup

This is a smooth, mellow soup that can be served hot or cold. If you like, you can add cooked rice or noodles to the finished soup.

Heat oil in a large saucepan over medium heat.

Add leek and garlci.

Cook , stirring frequently , 3 minutes.

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

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.

Working in small batches , puree soup , then return to saucepan.

Stir in lemon juice and sugar.

Serve hot or cold.

olive oil, leek, garlic cloves, vegetable broth, carrot, ground cumin, bay leaf, lemon juice, sugar