Creamy Carrot and Ricotta Soup

Ingredients

Chives

2 tablespoons, finely chopped

Olive oil

2 tablespoons

Salt and pepper

to taste

Fresh thyme

1 tablespoon, finely chopped

Ricotta cheese

1 cup

Vegetable broth

4 cups

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Carrots

6 large, peeled and chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the finely chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, usually takes about 5 minutes.
3. Add the chopped carrots to the pot and sauté for another 5 minutes, stirring occasionally.
4. Pour the vegetable broth into the pot and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the carrots are tender.
6. Remove the pot from the heat and let the soup cool slightly.
7. With an immersion blender or in batches with a regular blender, puree the soup until it's smooth.
8. Return the pureed soup to the pot and stir in the ricotta cheese and fresh thyme. Season the soup with salt and pepper to taste.
9. Reheat the soup over low heat until it's warmed through.
10. Serve the soup hot, and garnish with finely chopped chives. For a rustic touch, serve with a slice of crusty bread.