Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Creamy Carrot Soup
Makes 4 cups
| 2 teaspoons canola oil |
| 1 ½ teaspoons ground cumin |
| 3 medium carrots, peeled and cut into 1-inch lengths |
| 2 ¾ cups chicken broth |
| 1 cup part-skim ricotta |
| 1 teaspoon kosher, salt, or less if using commercial broth |
| 1 tablespoon fresh lemon juice |
| In a medium saucepan, cook the oil and cumin over low heat, stirring, for 1 minute. Stir in the carrots and stock. Bring to a boil. Lower the heat and simmer for 30 minutes, or until the carrots are very soft. |
| In a blender, puree the ricotta with a small amount of the cooking liquid. With a slotted spoon, remove the carrots from the pan and add to the ricotta. Blend until smooth. Whisk the puree into the liquid in the pan. Heat through and season with the salt and lemon juice. |
