Creamy Carrot Soup

Preparation info
  • Makes 4 cups 1 l ) ;

    4

    first-course servings
    • Difficulty

      Easy

Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

Be careful not to overheat when cooking the cumin, or it will burn.

Ingredients

  • 2 teaspoons canola oil
  • teaspoons ground cumin
  • 3 medium

Method

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