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servings:

A bracing squirt of lime -- a culinary touch borrowed from Latin American and Southeast Asian soup makers -- brightens the whole bowl.

• 1 1/2 tablespoons extra-virgin olive oil
• 2 medium leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, and rinsed well
• Coarse salt
• 2 bunches small golden beets (about 3 pounds with greens) peeled and cut lengthwise into 3/4-inch wedges (about 5 cups)
• 1 bunch medium carrots (about 8 carrots; 12 ounces), peeled and cut on the diagonal into 1/2-inch pieces
• 1/2 yellow bell pepper, ribs and seeds removed, flesh cut into 1/2-inch pieces
• 7 cups homemade or low-sodium store-bought chicken stock
• 2 tablespoons fresh lime juice, plus 1 teaspoon fresh lime juice, plus lime wedges for serving
• Freshly ground pepper
• 8 chives, cut into 1-inch pieces, for serving

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