Yucatan Carrot Soup with Cumin and Lime

2 tsp. olive oil
2 lbs. carrots, peeled and chopped (about 5 cups)
2 large leeks (white and pale green parts only, chopped, about 2 cups)
1 tbsp. chopped garlic
2 1/2 tsp. cumin
1/2 tsp. crushed red pepper flakes
6 1/2 cups or more chicken broth
8 tbsp. sour cream
2 tbsp. lime juice
2 tbsp. fresh cilantro
2 tbsp. grated lime peel

Heat oil in a heavy pot over med heat. Add carrots and leeks, saute till leeks are soft but not browned, about 5 minutes. Add garlic, saute 1 minute. Add crushed red pepper flakes and cumin and saute 30 minutes. Add broth-boil-reduce and simmer till veggies are tender-35 minutes. Working in batches, puree the soup and transfer to a large serving bowl. Whisk in the sour cream and before serving stir in the lime juice and sprinkle with cilantro and grated lime peel.

THIS IS DELICIOUS!!