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Carrot Curry Soup

October 31, 2010
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

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)

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