INGREDIENTS

INSTRUCTIONS

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 minutes.
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.
FATFREE DIGEST V96 #48
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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