Creamy Carrot Soup

Name: Creamy Carrot Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 cups
Ingredients: 3/4 pound carrots, peeled, trimmed and cut into 1-inch lengths; 2 3/4 cups chicken broth, homemade or canned; 1 1/2 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

By Barbara Kafka

Updated Oct. 12, 2023

Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Rating: 3(17)
Comments: Read comments

Featured in: MICROWAVE COOKING

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Ingredients

Yield:4 cups

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

Ingredient Substitution Guide

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Preparation

Step 1
Place the carrots, ¾ 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.
Step 2
Place the ricotta in a blender with ¼ cup of the broth. Blend until smooth.
Step 3
Remove the carrots from the oven. Prick the plastic to release steam and uncover. Add to the blender and blend until smooth.
Step 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.