It is 45˚ and raining in New York. This soup is the perfect antidote.

Spicy Carrot Soup w. Crème Fraîche and Lime

• 2 tablespoons olive oil
• 2 pounds carrots, peeled, chopped (about 5 cups)
• 2 large leeks (white and pale green parts only), chopped (about 2 cups)
• 1 tablespoon chopped garlic
• 3 1/2 teaspoons ground cumin
• 1/2 teaspoon dried crushed red pepper
• 6 1/2 cups (or more) water
  
• 8 tablespoons sour cream
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons grated lime peel

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups water. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.

Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Whisk in 6 tablespoons crème fraîche.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.