Food recipes
Creamy Carrot Soup
Creamy Carrot Soup Ingredients: carrots, raw soup, chicken broth or bouillon, dry spices, cumin seed cheese, ricotta, whole milk salt, table lemon juice, raw Directions: Place the carrots, 3/4 cup broth and the cumin...
Creamy Carrot Soup
Ingredients:
carrots, raw
soup, chicken broth or bouillon, dry
spices, cumin seed
cheese, ricotta, whole milk
salt, table
lemon juice, raw
Directions:
Place the carrots, 3/4 cup broth and the cumin in a 9-inch pie plate.
Cover tightly with microwave plastic wrap.
Cook at 100 percent power in a 650-watt to 700-watt oven for 15 minutes, until the carrots are easily pierced with the tip of a knife.
Place the ricotta in a blender with 1/4 cup of the broth.
Blend until smooth.
Remove the carrots from the oven.
Prick the plastic to release steam and uncover.
Add to the blender and blend until smooth.
Scrape the carrot mixture into a serving bowl.
Whisk in the remaining broth and salt.
If serving hot, cover and reheat at 100 percent power for 4 minutes and then add lemon juice.
If serving chilled, stir in lemon juice and chill in the refrigerator for 3 hours or overnight.
Ingredients:
carrots, raw
soup, chicken broth or bouillon, dry
spices, cumin seed
cheese, ricotta, whole milk
salt, table
lemon juice, raw
Directions:
Place the carrots, 3/4 cup broth and the cumin in a 9-inch pie plate.
Cover tightly with microwave plastic wrap.
Cook at 100 percent power in a 650-watt to 700-watt oven for 15 minutes, until the carrots are easily pierced with the tip of a knife.
Place the ricotta in a blender with 1/4 cup of the broth.
Blend until smooth.
Remove the carrots from the oven.
Prick the plastic to release steam and uncover.
Add to the blender and blend until smooth.
Scrape the carrot mixture into a serving bowl.
Whisk in the remaining broth and salt.
If serving hot, cover and reheat at 100 percent power for 4 minutes and then add lemon juice.
If serving chilled, stir in lemon juice and chill in the refrigerator for 3 hours or overnight.