Carrot Curry Soup
It may look like baby food but the thai curry makes this soup for grown ups only. This sweet and spicy soup is a permanent addition to my recipe box.
1 pound(s) baby carrots
1/2 cup(s) onion(s), chopped
1 medium garlic clove(s), peeled
2 tsp ginger root, freshly grated
1 1/2 tsp thai curry paste, red-variety, or curry powder
1/2 tsp table salt
7 oz part-skim ricotta cheese
14 oz can reduced-sodium chicken broth, or vegetable broth
In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes, until carrots are tender. Stir in curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly.
Add ricotta to saucepan and puree in pot using an immersion blender (or puree in batches in a blender careful not to splatter the hot liquid) until smooth. Yields about 1 cup per serving.
Approx 150 calories per serving (less if you use fat free ricotta)