1 lb Carrots; scraped and diced
1 md Onion; chopped
14 1/2 oz Can vegetable broth
1 c Fatfree ricotta cheese
Fresh dill sprigs (optional) -OR-
Dried dill
In 4 qt 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.
Remove saucepan from heat, uncover and cool carrot mixture
10 minutes. If desired, set aside about 8 carrot slices for garnish.
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.
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.
Per 1 cup: 107 calories
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.
