So..... the first daffodil of spring is in bloom, and in honor of this momentous occasion I bring you the perfect spring supper. Light, bright, and it will warm your soul- Carrot Lime soup with Cilantro. If, like the first time I made this, you happen to dig up a bucket of old forgotten carrots out of the garden that have all gone woody, this is a great way to use them up. Alternatively, the juicing carrots sold at most organic food stores are cheap way to get your bulk carrots as well. But really, how expensive are carrots, anyway? Especially when there is yummy soup to be had!

So..... pull out the soup pot- and get chopping.

8 cups chopped carrots 1-2" pieces

8 cups veggie stock (I like Imagine brand) or no-chicken chicken broth

the zest and juice from 2 limes

4 TBS fresh cilantro, chopped

sea salt to taste

vegan sour cream- 1/2 cup, plus some to garnish

Combine the carrots and veggie stock, and bring to a boil. Reduce heat, simmer for about 20 minutes until tender. Add lime juice, zest, cilantro. Using a hand blender, blend until smooth. Stir in 1/2 cup sour cream. Adjust seasoning as necessary. Add to bowl, and add a dollop of sour cream. Serve with crusty bread and enjoy.