This is a delicious carrot soup with a robust flavor and the cayenne gives it a little kick!
1/2 cup of olive oil 2 large cloves of garlic minced 4 cups of sliced leeks, white parts only 2 1/2 pounds of carrots (mini carrots simplify the recipe) 1 teaspoon ground cumin 1/4-1/2 teaspoon cayenne pepper (cayenne pepper is strong, so add according to your taste) 8 cups chicken or veggie stock salt and pepper to taste
Heat oil in large stock pot over medium heat Add the garlic, leeks and carrots. Cook until the leeks are softened, about 10 minutes. Add the rest of the ingredients and simmer until the carrots are very tender, about 30-4- minutes. Puree in batches and adjust seasonings.