Advertisement
4
first-course servingsEasy
Published 1998
Be careful not to overheat when cooking the cumin, or it will burn.
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, purée 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