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 one minute. Add cumin and crushed red pepper. Sauté 30 seconds or longer. Add chicken broth. Bring to a boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
Working in batches, purée soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons Greek yogurt. Cover soup and refrigerate until cool, at least 4 hours or overnight. Stir lime juic into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon Greek yogurt atop each serving. Sprinkle with cilantro and lime peel.
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 33 (22%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 1.7mg||1 %|
|Sodium 1195.1mg||41 %|
|Potassium 866.3mg||23 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 16.5g|
|Protein 9.8g||14 %|
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Calories per serving: 152
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