Carrot Lime Soup

1. Chop the carrots and leeks into 1 inch chunks.

2. Heat olive oil in a large stock pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften, about 5 minutes.

3. Add garlic, cumin, red pepper flakes, sea salt, and pepper; sauté for 1-2 minutes.

4. Add chicken broth. Bring to boil and reduce heat, simmering uncovered until vegetables are very tender, about 35 minutes. Remove from heat.

5. Using an immersion blender, puree soup until smooth.

6. Juice and zest limes and chop cilantro.

7. If serving chilled: Allow to cool and then whisk in coconut milk, lime juice, and lime zest. Cover soup and refrigerate until cold, at least 4 hours or overnight.

8. Add additional salt and pepper to taste; garnish with cilantro and serve.

9. If serving warm: Stir in coconut milk, lime juice, and lime zest.

10. Add additional salt and pepper to taste. Garnish each bowl with cilantro and serve.