Carrot soup #2

Yield: 4 Servings

Measure Ingredient
1 pounds Carrots; scraped and diced
1 \N Medium-sized onion; chopped
1 can (14.5-oz) vegetable broth
1 cup Fatfree Ricotta cheese
\N \N Fresh dill sprigs (optional) or a sprinkling of dried dillweed

Date: Sun, 18 Feb 1996 15:03:13 -0700 (MST) From: VMODRSI@...

1. In 4-quart saucepan, combine carrots, onion, and broth. Cover and heat to boiling over high heat. Reduce heat to low and simmer until carrots are tender, about 15 minutes.

2. Remove saucepan from heat, uncover and cool carrot mixture 10 minutes.

If desired, set aside about 8 carrot slices for garnish.

3. Pour carrot mixture into electric blender or food processor fitted with chopping blade. Cover and blend on low or pulse on processor until finely chopped. Increase speed to medium and blend or process until smooth.

4. Stop the machine and add cheese to carrot mixture. Cover and blend or process on medium to high speed till smooth. Pour into bowls and garnish with carrot slices and dill, if desired. Makes 4 cups, 107 calories per cup. I've had some messy experiences with large amounts of hot liquid in blenders and food processors, so I used a slotted spoon to lift the carrots and onions out of the broth, and added just enough broth to facilitate pureeing in the machine. Then I poured the carrot-ricotta puree back into the broth and stirred it in. That worked very well. The recipe also says that this can be served cold, but I haven't tried that yet.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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