There’s a Carrot In My Soup

DEAR SOS: The carrot soup with India spices at Chez Mimi in Santa Monica is wonderful! Could you obtain the recipe?

MARGO WEBB

Los Angeles

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DEAR MARGO: Here it is.

Chez Mimi Carrot Soup

Active Work Time: 15 minutes * Total Preparation Time: 45 minutes

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Look for creme fraiche in the dairy case at well-stocked supermarkets. You can also use Mexican crema.

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1/4 cup olive oil

1 large clove garlic, minced

2 cups chopped leeks, white parts only

1 1/4 pounds carrots (about 6 carrots), chopped

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

8 cups chicken broth

Salt, pepper

Creme fraiche, chopped cilantro, for garnish

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Heat the oil in a large saucepan over medium heat. Add the garlic, leeks and carrots and cook until the leeks are softened, 10 minutes. Add the cumin, cayenne pepper and chicken broth. Let simmer, covered, until the carrots are very tender, 15 to 20 minutes.

Puree the soup in a blender in batches until smooth.

Serve warm or cold with a dollop of creme fraiche and a pinch of chopped cilantro.

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4 to 6 servings. Each of 6 servings: 182 calories; 1,103 mg sodium; 0 cholesterol; 11 grams fat; 2 grams saturated fat; 13 grams carbohydrates; 8 grams protein; 3.20 grams fiber.

A Cake With Quite a Claim DEAR SOS: You’ve published a recipe for “Better Than Sex” Cake. It’s made in a bundt pan.

LOIS ROBERTSON

La Habra

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DEAR LOIS: Yes, it is. Made in a bundt pan, that is.

“Better Than Sex” Cake

Active Work Time: 30 minutes * Total Preparation Time: 2 hours plus 1 hour chilling

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1 cup flaked coconut

1 (1 pound, 2.25-ounce) package yellow cake mix

1 (20-ounce) can crushed pineapple, in its own juice

1 cup sugar

1 (3.4-ounce) package instant vanilla pudding mix

1 cup whipping cream

3 tablespoons powdered sugar

Pineapple slices, for garnish, optional

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Heat the oven to 350 degrees. Spread the coconut on a baking sheet and toast until lightly browned, stirring once or twice, 10 to 12 minutes. Set aside.

Prepare the cake mix and bake in a bundt pan according to package directions. Cool.

Combine the crushed pineapple and sugar in saucepan and bring to boil over medium heat about 3 minutes. Cool slightly.

Prepare the pudding mix according to the package directions. Cool.

Cut the cake in half horizontally Spread half the pineapple mixture on top of the cut bottom half. Top with half of the pudding. Carefully replace the top half of the cake and top it with the remaining pineapple mixture, then the pudding. Pierce holes in the cake with a fork. Chill the cake at least 1 hour.

Just before serving, whip together the whipping cream and powdered sugar and cover the cake with it. Sprinkle the cake with the coconut. If desired, garnish with pineapple slices.

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12 to 16 servings. Each of 16 servings: 281 calories; 314 mg sodium; 11 mg cholesterol; 8 grams fat; 4 grams saturated fat; 52 grams carbohydrates; 2 grams protein; 0.98 gram fiber.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.