Since you need to use a blender, I wouldn't call this soup "quick and easy" but it is a simple soup with a short list of ingredients.
- 1 pound carrots (454 gr)
- 3 ½ cups basic soup* or chicken broth (.83 liters, or 828 ml. )
- 1 1/3 cups ricotta cheese (315 ml)
Seasonings:
- ½ teaspoon ground cumin, or maybe more
- 1 ½ tablespoons lemon juice
- Optional salt
Step 1. Cook the carrots in the basic soup until the carrots are soft. This may take about 20 minutes depending on the size of the carrots. If you are using whole carrots, peel them and cut them up. I use a 3-quart pan on top of the stove for this step, but you could use a microwave.
Step 3. Add the ricotta and the seasonings. If the blender is full, pour some of the mixture back into the cooking-pan. Add the ricotta and the seasonings to the remainder and process them until the mixture is evenly colored.
Step 5. Re-heat the soup without letting it boil. Taste it and correct the seasonings. Add more cumin, lemon juice and/or salt to get the desired flavor.
Sit down and enjoy it.
Happy Cooking,
Ruth Ann
Note: *My Basic Soup (Blog of 01/05/2013) consists of celery and onion cooked for half an hour or more with bullion or packaged soup stock. I often add a bay leaf, a little sage and some thyme. When I have chicken bones, I add them. After straining out the bones, vegetables and bay leaf, I refrigerate or freeze the soup to use as a base for other soups like this one.