Creamy Carrot Soup

Ingredients

• ¾ pound carrots, peeled, trimmed and cut into 1-inch lengths
• 2 ¾ cups chicken broth, homemade or canned
• 1 ½ teaspoons ground cumin
• 1 cup part skim-milk ricotta cheese
• 1 teaspoon kosher salt, or less if using canned broth
• 1 tablespoon fresh lemon juice

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    398 calories; 20 grams fat; 11 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 31 grams protein; 66 milligrams cholesterol; 3537 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 cups

Preparation

1. Place the carrots, 3/4 cup broth and the cumin in a 9-inch pie plate. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650-watt to 700-watt oven for 15 minutes, until the carrots are easily pierced with the tip of a knife.
2. Place the ricotta in a blender with 1/4 cup of the broth. Blend until smooth.
3. Remove the carrots from the oven. Prick the plastic to release steam and uncover. Add to the blender and blend until smooth.
4. Scrape the carrot mixture into a serving bowl. Whisk in the remaining broth and salt. If serving hot, cover and reheat at 100 percent power for 4 minutes and then add lemon juice. If serving chilled, stir in lemon juice and chill in the refrigerator for 3 hours or overnight.

20 minutes