Carrot Soup #2
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Carrot Soup #2
  Carrots    Soups  
Last updated 6/12/2012 1:12:29 AM. Recipe ID 40469. Report a problem with this recipe.
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      Title: Carrot soup #2
 Categories: Soup
      Yield: 4 Servings
      1 lb Carrots; scraped and diced
      1    Medium-sized onion; chopped
      1 cn (14.5-oz) vegetable broth
      1 c  Fatfree Ricotta cheese
           Fresh dill sprigs (optional)
           -or a sprinkling of dried
  Date: Sun, 18 Feb 1996 15:03:13 -0700 (MST)
  From: VMODRSI@CCIT.ARIZONA.EDU 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
  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

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Recipe ID 40469 (Apr 03, 2005)

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