Wednesday, December 7, 2005

Creamy Carrot Soup

4 servings

Cumin and carrots find themselves together again in this dietetic but sumptuous soup that can be eaten hot or cold. Adapted from "Vegetable Love," by Barbara Kafka (Artisan); see review on Page 5.

2 teaspoons canola oil

1 teaspoon ground cumin

3/4 pound carrots, peeled, trimmed and cut across into 1-inch rounds (about 2 cups)

2 3/4 cups chicken broth or low-sodium chicken broth

1 cup part-skim ricotta cheese

1 teaspoon kosher salt

1 tablespoon lemon juice

In a medium saucepan over medium heat, heat the oil and cumin for 1 minute to release the flavor of the cumin (take care not to overheat or the cumin will burn). Add the carrots and broth. Cover and bring to a boil. Reduce the heat and simmer for 30 minutes, or until the carrots are very soft. Remove from the heat.

Place the ricotta in a blender with a small amount of the cooking liquid and blend to combine. Using a slotted spoon, transfer the carrots to the blender and blend until smooth. Return the puree to the pan containing the broth and stir to combine. Add salt and lemon juice. Serve hot, or cover and refrigerate for at least 3 hours and serve chilled.

CONTINUED     1                 >

© 2005 The Washington Post Company