Creamy Carrot Soup

1. 1

   Place the carrots, 3/4 cup broth and the cumin in a 9-inch pie plate.

2. 2

   Cover tightly with microwave plastic wrap.

3. 3

   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.

4. 4

   Place the ricotta in a blender with 1/4 cup of the broth.

5. 5

   Blend until smooth.

6. 6

   Remove the carrots from the oven.

7. 7

   Prick the plastic to release steam and uncover.

8. 8

   Add to the blender and blend until smooth.

9. 9

   Scrape the carrot mixture into a serving bowl.

10. 10

    Whisk in the remaining broth and salt.

11. 11

    If serving hot, cover and reheat at 100 percent power for 4 minutes and then add lemon juice.

12. 12

    If serving chilled, stir in lemon juice and chill in the refrigerator for 3 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.