Ingredients:

• 4 tablespoons olive oil
• 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
• 2 tablespoons finely minced garlic
• Kosher salt
• 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
• 2 cups fresh green beans, broken or cut into 3/4-inch pieces
• 2 quarts vegetable broth
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup packed, chopped fresh parsley leaves
• 1 to 2 teaspoons freshly squeezed lemon juice

Directions:

1. Heat oil in a large saucepan over medium heat.
2. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.
3. Add cumin and cook, stirring, 1 minute more.
4. Add beans, water, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
5. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan.
6. Serve garnished with cilantro, if desired.